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Slightly North of Broad Maverick Grits

Grits Ingredients:

  • 4 cups water
  • 1/2 tsp salt
  • 2 Tbsp unsalted butter
  • 1 cup old-fashioned stone-ground grits
  • 1/4 cup heavy cream

Preparation:

Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Whisk in grits and cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Stir in cream and remaining tablespoon butter and remove from heat. Make topping 15 minutes before grits are done:

Topping Ingredients:

  • 1 1/2 chorizo links (spicy pork sausage), cut into 1/4-inch thick slices
  • 4 oz country ham, cut into julienne strips
  • 2 Tbsp unsalted butter
  • 8 medium sea scallops
  • 12 medium shrimp, peeled, and deveined if desired
  • 2 tomatoes, peeled, seeded, and chopped
  • 1/4 cup sliced scallion
  • 1/4 tsp minced garlic
  • Pinch of Cajun seasoning
  • 1/4 cup water

Preparation:

Cook chorizo and ham in 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until ham is golden, about 3 minutes. Transfer chorizo and ham to a plate with a slotted spoon. Add 1/2 tablespoon butter to skillet and heat until foam subsides. Cook scallops until golden on both sides and just cooked through, about 2 minutes.

Transfer scallops to a plate with a slotted spoon. Add another 1/2 tablespoon butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes. Stir in chorizo, ham, scallops, remaining 1/2 tablespoon butter and remaining ingredients. Cook, stirring and scraping up any brown bits in skillet, until heated through, then season with salt and pepper.

Serve Topping over grits.

Makes 4

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