Now this is some Southern know how folks! My dear friend Lou, who reads 36 hours in every 24 hour day (I don’t even pretend to know how that happens) hooked me up with a clipping from the Wall Street Journal highlighting this recipe by Chef Mark Steuer. So… made these yummilicious grits, I did, tweaking it to suit my personal taste. Chef Steuer is known for bringing his Lowcountry cuisine to Chicago and spreading that taste all over the region, where he is chef/owner of Carriage House and Chef of Bedford. Take his cue and get on out there and make this tummy warming sensation. Pure Vintage Southern y’all!

What you need:
1 Tbs olive oil
1 shallot, minced
1 clove garlic, minced
1 1/2 lbs mushrooms, sliced
1/3 cup sherry
1 cup vegetable stock
1 Tbs thyme leaves, roughly chopped
1 Tbs butter
Pinch of kosher salt
2 1/2 cups milk
2 cups heavy cream
1 cup long cooking grits
1/2 Tbs lemon juice
1/4 t salt
1/2 t pepper

To make the ragout:
Heat oil in medium sauce pan.
Stir in shallots and garlic.
Cook 2 minutes.
Increase heat to medium-high.
Add mushrooms.
Cook 4 to 5 minutes, stirring often, until mushrooms soften.
Stir in sherry and cook 1 minute, until evaporated.
Add stock, thyme, butter, and salt.
Cook 4 to 5 minutes until liquid is reduced by half.
Remove from heat
Cover to keep warm.

To make grits:
Bring milk and cream to a simmer, in medium pot over medium-high heat.
Slowly stir in grits.
Reduce heat to low.
Cook grits, stirring constantly, until liquid is absorbed and grits are tender, 8 to 10 minutes.
Remove from heat.
Stir in lemon juice, salt, and pepper.

To serve:
Distribute grits among plates.
Top each serving with mushroom ragout.
*May top with poached egg if desired.

Serves 8.

*Note: making the grits with cream renders them smooth and creamy, until they are removed from the heat. Then they can become rather solid. So, I suggest that you serve the plates immediately, or add broth if you need to rewarm them prior to serving!