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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.

Food Network