Best Creamy Grits With Mushrooms And Chard Recipes

CREAMY GRITS WITH MUSHROOMS AND CHARD

Steps:

• Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
• Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
• When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
• In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
• Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
• Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
• Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
• In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
• To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.

CREAMY GRITS WITH FONTINA FONDUTA AND MUSHROOM STEW

Steps:

• Place grits in a medium heavy-bottomed saucepan. Add 2 1/2 cups cold water, and stir once. Allow grits to settle in saucepan, then skim off chaff and hulls that float to surface. Turn heat to medium-high, and bring grits to low simmer, stirring constantly with a wooden spoon, about 5 minutes. Reduce heat to lowest setting, and cover saucepan. Heat 2 cups water in a small saucepan. Keep hot.
• Cook grits, covered, over very low heat, stirring every 10 minutes or so with wooden spoon, and adding 1/4 cup hot water to pan when grits become thick. Cook grits until creamy and tender but not mushy, about 90 minutes. Stir in salt after 45 minutes. At end of cooking, stir in butter, and season to taste with black pepper. Keep warm. (Grits can be served at this point, as a side dish.)
• While grits cook, make fonduta. In a small stainless steel bowl, combine fontina with milk and let sit 30 minutes. In a small saucepan, combine cream with Parmesan cheese. Cook over low heat, stirring constantly, until parmesan has melted. Season with salt and pepper. Remove from heat, but keep warm.
• Set bowl with fontina over a pot of simmering water, and stir constantly to melt cheese into threads. Transfer both cheese mixtures to a blender, add egg yolk, and blend until smooth. Taste, and adjust seasonings. Return to saucepan. Keep warm.
• To prepare mushrooms, heat 2 teaspoons olive oil in a large sauté pan. Add half the mushrooms, season with salt and pepper, and cook until seared, about 4 minutes. Transfer to a plate. Add 2 more teaspoons oil to pan, and cook remaining mushrooms. Transfer to plate. Add remaining olive oil to pan, add shallots and garlic, and cook 3 minutes. Return mushrooms to pan, cover, and cook about 4 minutes. Stir in thyme.
• To serve, distribute shaved cabbage evenly over 4 warm plates. Put a spoonful of grits on top. Pour fonduta over grits. Top with mushrooms. Serve immediately with lots of freshly ground black pepper.

CREAMY STONE-GROUND GRITS WITH MUSHROOMS AND COUNTRY HAM

Steps:

• In a large, heavy-bottomed saucepan, bring the water and milk to a gentle boil over medium high heat. Slowly add the grits, whisking constantly. Season with salt and pepper. Decrease the heat to low, and simmer, stirring often, until the grits are creamy and thick, 45 to 60 minutes.
• Line a plate with paper towels. While the grits are cooking, heat the oil in a large skillet over medium-high heat. Add the ham and cook until lightly browned and some of the fat has rendered, about 3 minutes. Remove the ham from the skillet to the prepared plate and tent loosely with aluminum foil to keep warm.
• In the same skillet, using the oil left in the pan, add the mushrooms, season with freshly ground pepper, and saute, stirring, until barely tender, about 2 minutes. (No salt is needed, as the salt from the ham has flavored the cooking oil.) Add the wine and cook, stirring, until the liquid has evaporated and the mushrooms are tender, about 5 more minutes. Taste and adjust for seasoning with salt and pepper. Set aside.
• Remove the grits from the heat; whisk in the cheese, parsley, and butter. Taste and adjust for seasoning with salt and pepper. To serve, place a dollop of grits on individual serving plates. Spoon over the sauteed mushrooms and top with the country ham. Serve immediately.