Creamy Kentucky Grits Topped with a Ragout of Local Shiitakes and Thyme, Topped with Kenny's Gouda and Frizzled Leeks

Deselect All

Creamy Grits: 

2 cups chicken stock

2 cups milk

1 cup stone-ground grits (recommended: Weisenberger)

1 1/2 teaspoons kosher salt

1/2 teaspoon white pepper

Mushroom Ragout:

4 tablespoons butter, plus 2 tablespoons, plus 2 tablespoons

8 ounces shiitakes, sliced

2 tablespoons sliced shallots

1/2 cup leeks, white part only, diced (reserve tops for frying/frizzling)

4 cloves garlic, diced

2 teaspoons chopped fresh thyme

1 teaspoon Dijon mustard

2 cups rich demi-glace (chicken or veal)

1/4 pound gouda (recommended: Kentucky Farmstead Cheese) - can substitute with smoked gouda

Watercress, for garnish

Frizzled Leeks, recipe follows

Frizzled Leeks:

 2 tablespoons all-purpose flour

 1 teaspoon salt

 1/4 teaspoon pepper

 1 cup thin slivers of the green leek tops, washed 

Canola oil, to coat pan 1 inch