slightly north of broad maverick grits
Slightly North of Broad Maverick Grits Source: Slightly North of Broad - Charleston, South Carolina Grits 4 cups water 1/2 teaspoon salt 2 tablespoons unsalted butter 1 cup old-fas...
Ingredients
- 4cupwater
- 1/2teaspoonsalt
- 2tablespoonunsalted butter
- 1cupold-fashioned stone-ground grits
- 1/4cupheavy cream
- 11/2 chorizo links (spicy pork sausage),
- 4ouncecountry ham, cut into julienne strips
- 8medium sea scallops
Directions
- 1
Slightly North of Broad Maverick Grits Source: Slightly North of Broad - Charleston, South Carolina Grits 4 cups water 1/2 teaspoon salt 2 t
- 2
Whisk in grits and cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour
- 3
Stir in cream and remaining tablespoon butter and remove from heat
- 4
Make topping 15 minutes before grits are done: Topping 1 1/2 chorizo links (spicy pork sausage), cut into 1/4-inch thick slices 4 ounces cou
- 5
Transfer chorizo and ham to a plate with a slotted spoon
- 6
Add 1/2 tablespoon butter to skillet and heat until foam subsides
- 7
Cook scallops until golden on both sides and just cooked through, about 2 minutes
- 8
Transfer scallops to a plate with a slotted spoon