I love grits!
I love grits and I love roasted tomatoes and who doesn’t love duck confit. This duck confit just happened to be given to me by my son Paul.
I’ve made confit the traditional way where the duck is covered with duck fat and cooked long and slow in an oven and I’ve made David Leboritz’s counterfeit duck confit where it isn’t cooked in fat (much cheaper) and is still just as tender. I loved using my son’s confit because I know he put a lot of tender loving care into making it.
All the years I’ve made cheese grits I’ve cooked some on stove top before adding in butter and eggs (to thicken) and then finish them in the oven. For this recipe I’m doing all the cooking on the stovetop and eliminating the eggs.
Since moving to Round Top I’m missing all my cooking utensils, pans and everything from my kitchen. (Update: we are now in our second/long term temporary and I have cabinet full (not all) of my cooking things) I think at least 60% of our boxes were from my kitchen, I have ever pan imaginable and every serving piece I could possibly ever need.
During the August summer sale I found a cast iron (vintage I think) LeCreuset escargot dish. Even though I have 8 that hold 6 snails each I didn’t have one that held 12 and besides those others are packed up. So I bought the one pictured below and can’t wait to use it. I thought of another use for these and that would be to bake my stuffed mushrooms in the pans so each little mushroom has it’s only spot to bake.
Hope you will give this recipe a try. Even if you don’t want to make the duck confit, try the tomato grits (with cheese of course). This could also be topped with some grilled chicken pieces.
Update: We are now in our little house on White Street in Round Top (temporary for a year or so until we build). Hope to soon get back on track with my blog post. The last 12 days are so I’ve been helping son, Paul at Lollitop Sweet Shop, baking from 6:30 a.m. well into the afternoon.
I toasted the corn a little in a skillet to get some brown bits on it and then I cut off the cob and cooked for 3-4 minutes in a dry skillet.
I made my cheese grits then folded in some cheese and the grilled corn.
To serve, put a big spoonful of cheesy corn grits on your plate, top with some of the roasted tomatoes (my tomato picture would not load, sorry) and top with the shredded duck confit.
I just happened to have some arugula so I added that to the plate for some added “peppery” taste.
Roasted Tomatoes and Corn Grits with Duck Confit
- 1 pint cherry tomatoes washed and dried
- 2 ears corn
- 1-2 Tbsp. olive oil
- 1 c. stone ground grits
- 1 c. white cheddar cheese
- 1/2-1 stick butter
- 2 c. water
- 2 c. milk
- 1 tsp. garlic powder
- salt and pepper to taste
- 2 duck confit leg/thighs (or you could use some grilled chicken
- If you are using duck see my recipe for counterfeit duck confit and it will save you a lot of $ on buying duck fat. If you don't want to use the duck then just salt and pepper a few chicken thighs and grill or bake them until done and then shred the meat. You will want to add your duck confit to a skillet before serving and crisp it up. Then shred and reserve for later.
Brush the corn with a little olive oil and either grill it, broil it or do like I did and just pop it in a dry skillet until you start to get a little brown bits showing. Remove from skillet, cool then cut off cob and reserve. (I cooked my corn for an additional 3-4 minuets in a dry skillet.)
- Toss the cherry tomatoes with about a tablespoon of olive oil and bake those in a 350° oven until they blister and start collapsing.
For the grits: Start the water and milk in a 4 quart saucepan. When the water/milk starts to boil, slowly stir in the grits and cook until they start to thicken. When they start to really thicken up add in the garlic powder, salt and pepper and the white cheddar cheese. Turn down to low and continue stirring until they are done and you like the consistency. If the grits get too thick, add in a little more milk or water. I like my grits on the thick side. Add in the butter and stir until it melts.
- Stir in about 1/2 of the corn kernels and just a few of the tomatoes into the grits.
- When ready to serve put a big scoop of grits on your plate and top with some of the extra corn and tomatoes and the shredded duck confit (or chicken).