Truffled Grits with Ham

Truffled Grits with Ham
Truffled Grits
D'Artagnan

Truffled Grits

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

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6
Servings
246
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
60mg
20%
Carbohydrate, by difference
17g
13%
Protein
22g
48%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Calcium, Ca
202mg
20%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Folate, total
107µg
27%
Iron, Fe
9mg
50%
Magnesium, Mg
21mg
7%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
161mg
23%
Selenium, Se
27µg
49%
Sodium, Na
362mg
24%
Water
146g
5%
Zinc, Zn
3mg
38%

Truffle Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Truffle Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!