GRITS/ meat topping
Source of Recipe
Aunt Saunny
For grits
4 cups water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup old-fashioned
stone-ground grits
1/4 cup heavy cream
For topping
1 1/2 chorizo links (spicy pork sausage), cut into 1/4-inch-thick slices
4 oz country ham, cut into julienne strips
2 tablespoons unsalted butter
8 medium sea scallops
12 medium shrimp, peeled, and deveined if desired
2 tomatoes, peeled, seeded, and chopped
1/4 cup sliced scallion
1/4 teaspoon minced garlic
Pinch of Cajun seasoning
1/4 cup water
Make grits:
Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Whisk in grits and cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Stir in cream and
remaining tablespoon butter and remove from heat. Make topping 15 minutes before grits are
done:
Cook chorizo and ham in 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until ham is golden, about 3 minutes. Transfer chorizo and ham to a plate with a slotted spoon. Add 1/2 tablespoon butter to
skillet and heat until foam subsides. Cook scallops until golden on both sides and
just cooked through, about 2 minutes. Transfer scallops to a plate with a slotted spoon. Add another 1/2 tablespoon butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes. Stir in chorizo, ham,
scallops, remaining 1/2 tablespoon butter, and remaining ingredients. Cook, stirring and scraping up any brown bits in skillet, until heated through, then season with salt and pepper.
Serve topping over grits.
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