The Recipe
Cheese Grits with Morel Ragout
COOK TIME : a few secondsPREP TIME : a few seconds
By Food & WineFrom Myrecipes
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Ingredients
DESCRIPTION
Although this recipe calls for dried morels, it is a fabulous showcase for fresh morels if available. Buy 1 pound and replace the soaking liquid in the recipe with chicken or beef stock. The grits must be served as soon as they are done, so prepare the morel ragout first, then reheat it when the grits are ready.
INGREDIENTS
- 2 cups dried morels (2 ounces)
- 2 1/2 cups boiling water
- 3 slices of bacon
- 2 tablespoons unsalted butter, softened
- 1 large leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 3 scallions, finely chopped
- Salt and freshly ground pepper
- 6 1/2 cups water
- 1 1/2 cups stone-ground, whole-grain grits (see Note)
- Salt
- 1/2 cup milk
- 1 tablespoon unsalted butter
- Freshly ground pepper
- 1 1/2 cups grated extra-sharp Cheddar cheese (4 ounces)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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