Cheesy Grits + Mussels Recipe
Ingredients
- 1 1/2 cups of yellow stone-ground grits
- 1/2 stick of unsalted butter
- 4 cups low-sodium chicken stock plus more as the grits thicken
- 1 cup of heavy whipping cream
- 1/2 cup white cheddar cheese freshly grated
- 1/2 cup Parmigiano Reggiano freshly grated
- freshly cracked black peppercorns
- sea salt
Instructions
- Place a medium stockpot over med-high heat and add the chicken stock (or use chicken broth or bone stock).
- When the mixture begins to boil, stir in the grits using a wire whisk or fork until nearly all the liquid is absorbed.
- As the grits thicken, add more chicken stock about a cup at a time, and repeat this process until the grits are tender and smooth.
- Next, fold in the heavy cream, unsalted butter, and cheese and keep stirring until the additional ingredients are incorporated into the grits.
- Add sea salt and cracked black peppercorns to taste.
- Serve.
Notes
Garden Vegetables & Mussels
Adding mussels is a great way to add a bit of seafood, and it is also a nod to the mussels Kya collected when she was younger and ate to survive in the marsh.- 2 tbsp extra virgin olive oil
- unsalted butter
- 2 medium summer squash with the ends removed and cut into small cubes
- 1 medium size red bell pepper
- 2 cobs of sweet corn kernels, removed from the cob
- 1 cup of cherry tomatoes
- kosher salt + black peppercorns
Directions:
- Place a large skillet over medium-high heat and add two tablespoons of extra virgin olive oil.
- When the EVOO and butter mixture is hot, add the cherry tomatoes and cook for about 2 minutes, do not stir the tomatoes.
- Give the skillet a few shakes to turn the tomatoes over.
- Add the prepared squash, red bell peppers, kernels of sweet corn, and two tablespoons of unsalted butter.
- Reduce the heat to medium-low and allow the mixture to cook for 5-6 minutes until the tomatoes become blistered and the rest of the vegetables are tender.
- Add sea salt or kosher salt to taste.
- Add freshly cracked black peppercorns to taste.