• Tommy Centola

Green Onion Grits from Emeril

Updated: Jan 3

Here is a side item from Emeril’s first restaurant. To help celebrate the restaurant’s 25th year, I will be posting many Emeril recipes

1 bunch Green Onions, green part only

2 tablespoons extra-Virgin Olive Oil

2 cups Whole Milk

2 cups Water

2 teaspoons Salt

1/2 teaspoon freshly ground White Pepper

1/8 teaspoon freshly ground Black Pepper

1 cup old-fashion white Grits, not instant

1/4 pound White Cheddar, grated

4 tablespoons Unsalted Butter

Bring a medium pot of salted water to a boil. Add the green onions and blanch fo 20 seconds. Remove with a slotted spoon and cool in an ice bath. Drain and dry on paper towels.

Thinly slice the green onions and puree in a blender with the olive oil.

Combine the milk, water, salt, and black and white peppers in a medium heavy pot and bring to a boil. Add the grits in a steady stream, whisking constantly, and return to a boil. Reduce the heat to low and cook, stirring occassionally with a wooden spoon, until the grits are tender and creamy, about 25 minutes.

Add the cheese, butter, and green onion puree and stir until the cheese melts completely. Remove from the heat and serve.

Enjoy!!!

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