Cheese Grits with Morel Ragout

Name: Cheese Grits with Morel Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 3 slices bacon; 113 grams 1/2 cups grated extra-sharp Cheddar cheese; 1 Tbsp all-purpose flour; 1 garlic clove, minced; 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise; 118 milliliters milk; 57 grams cups dried morels; 6 servings Freshly ground pepper; 6 servings Salt; 6 servings Salt and freshly ground pepper; 3 scallions, finely chopped; 355 milliliters stone-ground, whole-grain grits (see Note); 1 Tbsp unsalted butter; 2 Tbsps unsalted butter, softened; 591 milliliters boiling water; 2 liters water

Cheese Grits with Morel Ragout might be a good recipe to expand your morn meal recipe box. This recipe serves 6. One serving contains 246 calories, 10g of protein, and 20g of fat. A mixture of butter, water, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is a rather inexpensive recipe for fans of Southern food.

Instructions

MAKE THE RAGOUT: In a large heatproof bowl, soak the morels in the boiling water until softened, about 25 minutes. Rub them to remove any grit, then lift them out.

Ingredients you will need

Morel Mushrooms

Water

Dry Seasoning Rub

Equipment you will use

Bowl

Let the soaking liquid stand for 5 minutes so the grit falls to the bottom.

Pour off the liquid, leaving any grit behind, and reserve.

In a medium saucepan, cook the bacon over moderate heat until crisp, 8 to 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Sauce Pan

Drain on paper towels, then coarsely crumble the bacon and set aside.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Drain off all but 1 teaspoon of the bacon fat and add 1 tablespoon of the butter to the saucepan.

Ingredients you will need

Bacon Drippings

Butter

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Sauce Pan

Add the leek and cook over low heat, stirring often, until softened but not browned, about 8 minutes.

Ingredients you will need

Leek

Add the morels and garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Garlic

Morel Mushrooms

Add the reserved morel soaking liquid, cover and simmer over low heat until the morels are tender, about 10 minutes.

Ingredients you will need

Morel Mushrooms

Meanwhile, in a small bowl, blend the flour with the remaining 1 tablespoon of butter to make a paste. Uncover the saucepan and add the paste, stirring, until blended. Simmer the ragout over low heat, stirring occasionally, until the sauce has thickened, about 4 minutes. Stir in 2/3 of the chopped scallions. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Green Onions

Butter

All Purpose Flour

Sauce

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Sauce Pan

Bowl

Remove the pan from the heat.

Equipment you will use

Frying Pan

MAKE THE GRITS: In a large saucepan, bring the water to a boil.

Ingredients you will need

Grits

Water

Equipment you will use

Sauce Pan

Add the grits and 1/2 teaspoon of salt, stir well and bring to a simmer.

Ingredients you will need

Grits

Salt

Whisk the grits and cover. Simmer over low heat, whisking often and vigorously, until the grits are thick, creamy and tender but still slightly chewy, about 1 hour. Stir in the milk and butter and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Grits

Milk

Equipment you will use

Whisk

Add the cheese and stir until melted.

Ingredients you will need

Cheese

Serve the grits in individual bowls, spoon the ragout on top and garnish with the remaining chopped scallion and the crumbled bacon.

Ingredients you will need

Real Bacon Pieces

Green Onions

Grits

Equipment you will use

Bowl

Make Ahead: The recipe can be prepared through Step 3 and refrigerated for up to 2 days. Reheat the morel ragout and season with salt and pepper before serving.

Ingredients you will need

Salt And Pepper

Wine Recommendation: This earthy ragout with creamy grits requires a red with the intensity tocontrast the double-barreled richness. Go for a Barbaresco from Italy, such asthe 1995 Prunotto or the 1993 Vietti.

Ingredients you will need

Grits

Wine

Notes: Freshly stone-ground grits can be ordered through Hoppin' John's(800-828-4412).

Ingredients you will need

Grits

Equipment

Ingredients

Servings:

3slices

bacon 113grams

1/2 cups grated extra-sharp Cheddar cheese 1Tbsp

all-purpose flour 1

garlic clove, minced 1large

leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise 118milliliters

milk 57grams

cups dried morels 6servings

Freshly ground pepper 6servings

Salt 6servings

Salt and freshly ground pepper 3

scallions, finely chopped 355milliliters

stone-ground, whole-grain grits (see Note)1Tbsp

unsalted butter 2Tbsps

unsalted butter, softened 591milliliters

boiling water 2liters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The RELAX Riesling with a 4.1 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.