Right-Now Recipe: Truffled Grits
As the winter truffle season comes to end — winter black truffles are typically available from mid-November to mid-March — Alison Barshak, chef-owner of Alison at Blue Bell shares a favorite recipe for these extravagant mushrooms. Thankfully, her truffled grits call for slightly less expensive black truffle butter and oil. Barshak typically pairs the truffled grits with a pan-seared filet of halibut.
Truffled Grits
From Alison Barshak
1 cup grits
12 cups vegetable stock
1 teaspoon kosher salt, plus more salt to taste
2 tablespoons unsalted butter
2 tablespoons black truffle butter
Black pepper, to taste
Black truffle oil, to taste
Wash grits with cold water several times to remove impurities. In a saucepan over medium-high heat, combine washed grits, vegetable stock and 1 teaspoon salt. Bring mixture to a boil. Reduce to a simmer. Cook for 35 to 40 minutes, stirring frequently until the mixture thickens. Add butter and truffle butter. Season with salt and pepper. Drizzle with truffle oil. Serves 4 to 6 as a side dish.
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