Creamy Kentucky Grits Topped With A Ragout Of Local Shiitakes And Thyme, Topped With Kenny's Gouda And Frizzled Leeks

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Ingredients

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

Description

Food Network Invites You To Try This Creamy Kentucky Grits Topped With A Ragout Of Local Shiitakes And Thyme,Topped With Kenny's Gouda And Frizzled Leeks Recipe From FoodNation With Bobby Flay.

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