Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 30 minutes |
Description
An all-time favorite at Dizzy's are easy to make at home! Serve these instead of stuffing or mashed potatoes
Ingredients
- 1 large yellow onion, chopped
- 2 large carrots, peeled and cubed
- 4 stalks celery, chopped
- 1 red bell peopper, chopped
- 1 green bell pepper, chopped
- 8 garlic cloves
- 2 t seasoning spice mx
- 1 chipotle pepper, chopped
- 1⁄2 c bourbon whiskey
- 3 q vegetable stock
- 2 medium sweet potatoes, peeped cubed and roasted
- 1 q course ground white grits
- 1 q heavy cream
- 1 pt shredded cheddar cheese
- 1⁄2 c monterey jack cheese
- salt and pepper
- oil
Instructions
In a medium stockpot sweat the onion, bell peppers, carrots, celery and garlic, about five minutes. Add seasoning mix and chipotle. Next, to deglaze the pot, add the bourbon whiskey and stir. Add the sweet potato and cook 15 minutes or until soft. Season with salt and pepper and reserve.
In a large stockpot, bring heavy cream and vegetable stock to a boil. Add grits and whisk constantly to avoid any clumping or scorching. When grits are almost done, whisk in one quart of the sweet potato mixture, cheddar and pimento jack cheeses. Season with salt and pepper.
Pour grits into parchment lined half sheet pan and refrigerate for about 2 hours. Once set preheat the oven to 450°F and cut the grits into 2 x 2 inch portions. Brush the top of the grit cake with a small amount of the oil and bake for eight minutes or until top is golden brown and the portions have started to separate from one another.