Louisiana_Cookin_-_November_-_December_2019

ONION ASH GRITS
MAKES 4 CUPS

4 cups water
Kosher salt, to taste
1½ cups white stone-ground grits
3 ears corn, shucked
¾ cup mascarpone cheese
½ cup cold unsalted butter, or to
taste
3 tablespoons Black Garlic Purée
(recipe on page 96)
2 to 3 tablespoons Onion Ash
(recipe on page 96)

1. In a 1-gallon stockpot, add 3 cups
   water. Season with salt, and bring to
   a boil. Whisk in grits. Reduce heat
   to low, and cook, stirring frequently,
   until tender, 25 to 45 minutes.


2. Meanwhile, position oven rack to
   highest level, and preheat oven to broil.


3. Broil corn until roasted and
   aromatic, about 3 minutes per side.
   Let cool. Cut kernels off cobs.


4. In the container of a blender,
   place corn kernels; process until
   broken into a semismooth paste.


5. Stir corn paste into grits.

FOR THE

REMAINING RECIPES,

TURN TO PAGE 96.

Slowly whisk in mascarpone until

incorporated. Add butter to taste.

Whisk in Black Garlic Purée and

Onion Ash. Keep warm until ready

to serve, or let cool completely, cover,

and refrigerate for up to 3 days.