Low Country Grits & Bacon Gravy

Tampa Tribune

For Grits:
1 cup quick-cooking grits
1/2 cup heavy cream
1 1/2 cups chicken broth

Combine all ingredients in heavy sauce pan. Cook on low until creamy
and thick. Use a wooden spoon to stir grits often to keep from scorching.
Spoon will stand on its own when grits are thick enough.

While still hot, add:
1/2 lb. shrimp, raw, diced
1 cup shredded cheese (cheddar and havarti are excellent!)
4 medium green onions, diced

Stir until well blended. Cheeses will be melting into grits and shrimp
will cook. Set aside and allow to cool. When cool enough to handle, shape into
patties and wrap in plastic. Refrigerate.

For Gravy:
4 slices bacon, diced
1/2 medium white onion, chopped into dice
2 Tbsp flour
1/2 cup chicken broth
1/2 cup milk or heavy cream
1 Tbsp creole spice mix (or to taste)

Saute bacon until crispy, but not dark brown. Add onions and cook on
medium until tender, about 3-4 minutes. Stir in flour and saute until
slightly cooked. Add liquids and spice mix. Cook on low until creamy and
thickened. You may thin gravy with more milk or chicken broth, if desired.

Lightly dust grits in flour. Heat butter (preferably clarified) in
non-stick pan. Carefully lay grits patty in butter and saute until golden
on down-side, (2 mins.) then flip and cook 2 mins. on other side. ( Drain for
a moment on paper if desired). Pour hot gravy into a puddle on plate and
lay grits on top. Garnish with parsley and paprika.

Recipe adapted from Gourmet Magazine. Original recipe from Old City House
Restaurant in St. Augustine, FL.

Sandy U.

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