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
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.

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!

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