Recipe courtesy of Kathy Cary
and
Drew Nieporent
Crisp Grit Cake Foie Gras Club
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 803
- Total Fat
- 45
- Saturated Fat
- 17
- Carbohydrates
- 85
- Dietary Fiber
- 4
- Sugar
- 55
- Protein
- 16
- Cholesterol
- 122
- Sodium
- 1142
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
Grits:
4 cups milk
1 cup grits
Salt
Pepper
Plum Sauce:
1 cup sugar
1/2 cup red wine vinegar
1 dozen plums, pitted and sliced
Flour
Oil
4 tablespoons butter
12 ounces foie gras (2 medallions each)
2 teaspoons canned chipoltes in adobo, chopped
1/2 cup rich veal stock or beef stock
1/4 pound arugula
Fried leeks
Directions
- Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
- Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
- Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
- Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
- Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
- To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks