Advertisement

Grits with leek and shiitakes

Time 1 hour 30 minutes
Yields Serves 6 to 8
Grits with leek and shiitakes
(Mel Melcon / Los Angeles Times)
1

In a heavy saucepan, bring 4 cups water to a rolling boil with 1 teaspoon salt. Add the grits and stir until smooth. Lower the heat to simmer and cook, stirring often, until the grits are tender and cooked through (1 to 1 1/2 hours for Anson Mills grits). Add more water if the mixture gets too thick and dry.

2

While the grits cook, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the garlic and leeks and sprinkle with about one-fourth teaspoon salt. Cook, stirring often, for 5 minutes. Add the remaining butter and the shiitakes and continue cooking and stirring for 10 minutes. Stir in the tamari or soy sauce and the Tabasco.

3

When the grits are cooked, add the leek mixture and mix well. Taste and adjust the seasoning. Stir in the Parmigiano-Reggiano and serve.

Cooking time varies depending on the type of grits used.

Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.