Recipe courtesy of Kathy Cary
Episode: Louisville, KY
Total:
1 hr 45 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Creamy Grits: 
Mushroom Ragout:
Frizzled Leeks:

Directions

Mushroom Ragout:

Creamy Grits: Bring stock and milk to a boil. Turn down to low, and slowly whisk in the grits. Cook, stirring occasionally for 30 to 40 minutes. Remove from heat, add salt and pepper, and cover (for approximately 15 minutes) while making the ragout. 

Mushroom Ragout: In a skillet, heat 4 tablespoons of the butter, add the sliced shiitakes and cook slowly, until softened and slightly browned. Add 2 more tablespoons of butter, and then add shallots, leeks, garlic, and thyme. Saute until soft; then add Dijon mustard and demi-glace. Stir in 2 more tablespoons of butter. 

Ladle the grits out onto warmed plates, and spoon the ragout over the grits. Top with gouda, grated, and frizzled leeks. Garnish with fresh watercress and serve at once. 

Frizzled Leeks:

Season the flour with salt and pepper. Toss the leek slivers in the seasoned flour, and deep fry in canola oil until golden brown. Drain on paper towels, and keep warm in low oven.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Shrimp and Grits

Recipe courtesy of Joe Barnett

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Creamy Vinaigrette

Recipe courtesy of Ina Garten

Creamy Polenta

Recipe courtesy of Food Network

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking