| STONE GROUND GRITS WITH VIRGINIA HAM AND PARMESAN BISCUITS |
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By Chef Jimmy Sneed (The Southern Grille- Richmond, VA)Grits: 4 cups stock (chicken or vegetable) 2 teaspoons sea salt 1 cup Stone Ground grits 1 tablespoon butter 8 ounces shredded Virginia ham Parmesan Biscuits 2 cups flour (soft winter wheat preferred) 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup aged Parmigiano-Reggiano 3 tablespoons Crisco all-vegetable shortening 3 tablespoons unsalted butter 1/2 cup half and half For the grits, bring the stock and salt to a boil. Stir in the grits. Simmer slowly for 30-40 minutes, stirring often. If you need more liquid, add more stock. Stir, stir, stir. Add (cold) butter and Virginia Ham. Mix well. For the biscuits, mix the dry ingredients. Add the Crisco all-vetable shortening and butter (small chunks) and cut in with a pastry blender. Add the half and half and mix briefly, until it just comes together. Sprinkle flour onto the counter and roll out the biscuit dough to 1-inch thick. Use round cookie cutter to make biscuits. You can brush tops with milk or melted butter for a browner top. Sprinkle with a bit of sugar if you wish. Bake at 450ºF for 10 minutes or so. |
