Truffled Grits With Ham

Name: Truffled Grits With Ham
Ingredients: 7 ounce of cornmeal, coarse ground; 2 6.5-ounce containers of duck demi-glace; 4 cup of water; ½ pint heavy cream; 4 tablespoon black truffle butter; 6 ounce applewood-smoked petite heritage ham, finely diced; 2 ounce of summer truffle peelings; salt and freshly cracked black pepper, to taste; 4 tablespoon chopped parsley

D'Artagnan|April 8, 2014 10:51 am EST

4 (1 ratings)

Print

Inspired by Escaoutoun, a traditional Gascon dish made with cornmeal and cream, this comforting recipe is an Easter favorite. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

Servings

6

Ingredients

7 ounce of cornmeal, coarse ground
2 6.5-ounce containers of duck demi-glace
4 cup of water
½ pint heavy cream
4 tablespoon black truffle butter
6 ounce applewood-smoked petite heritage ham, finely diced
2 ounce of summer truffle peelings
salt and freshly cracked black pepper, to taste
4 tablespoon 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.