Creamy Grits with Tasso
- 1 tablespoon butter
- 4 medium scallions, trimmed and finely chopped (include some green tops)
- 1½ cups chicken broth
- ½ cup stone-ground grits, preferably white
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ cup water (about)
- 2 ounces tasso, cut into ¼-inch dice
- ¼ cup coarsely chopped red bell pepper
- ¼ cup coarsely chopped green bell pepper
- 2 tablespoons light cream or half-and-half
Instructions:
This recipe calls for two distinctly southern specialties: stone-ground grits and tasso.
- Melt the butter in a large, heavy saucepan over moderate heat, add the scallions, and cook, stirring often, for 3 to 5 minutes or until limp. Add the broth and bring to a boil.
- Whisking constantly, add the grits, then the salt and pepper. Adjust the heat so the broth barely bubbles and cook the grits uncovered for 35 minutes, adding ¼ cup water each time the mixture threatens to cook dry.
- While the grits cooks, brown the tasso in a small, heavy skillet over moderate heat for 3 to 5 minutes. Add the red and green bell peppers and cook for about 3 minutes or until crisp-tender. Set off the heat and reserve.
- When the grits mixture is thick, blend in the cream and cook, stirring often, for 3 to 5 minutes or until steaming. Fold in the reserved tasso mixture.
- Serve hot as an accompaniment to grilled or roast chicken, turkey, or pork. Good, too, with fried catfish.