Truffled Grits with Ham Recipe


Nutrition

Cal/Serving: 414
Daily Value: 21%
Servings: 6

High-Fiber
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat26g40%
Saturated15g75%
Trans0g0%
Carbs36g12%
Fiber8g32%
Sugars1g0%
Protein10g21%
Cholesterol91mg30%
Sodium808mg34%
Calcium59mg6%
Magnesium31mg8%
Potassium332mg9%
Iron3mg15%
Zinc1mg7%
Vitamin A1104IU22%
Vitamin C4mg7%
Thiamin (B1)0mg25%
Riboflavin (B2)0mg19%
Niacin (B3)4mg19%
Vitamin B60mg10%
Folic Acid (B9)82µg20%
Vitamin B120µg7%
Vitamin D1µg0%
Vitamin E1mg4%
Vitamin K44µg54%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Truffled Grits
D'Artagnan

Inspired by Escaoutoun, a traditional Gascon dish made with cornmeal and cream, this comforting recipe is an Easter favorite.

For more delicious Easter Dinner Ideas, click here!

From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

INGREDIENTS

  • 7 ounces of cornmeal, coarse ground
  • 2 6.5-ounce containers of duck demi-glace
  • 4 cups of water
  • ½ pint heavy cream
  • 4 tablespoons black truffle butter
  • 6 ounces applewood-smoked petite heritage ham, finely diced
  • 2 ounces of summer truffle peelings
  • Salt and freshly cracked black pepper, to taste
  • 4 tablespoons chopped parsley

DIRECTIONS

In a large pot over medium-high heat, bring demi-glace and water to a boil. While whisking, pour cornmeal into the liquid in a steady stream. Reduce to light simmer, stirring occasionally, for 25 minutes. Add ½ pint heavy cream, season with salt and pepper. Remove from heat.

In a small skillet over medium-high heat, melt truffle butter, then add diced ham. Sauté lightly until browned and crispy, then add to the cornmeal mix, stir in the truffle pieces and parsley. Taste, then season with salt and pepper.

Recipe Details

Servings: 6

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