Crawfish Smothered Grits

Crawfish Smothered Grits

Ingredients:
2 Tablespoon Olive oil
1 Cup Chopped onions
1 Tablespoon Chopped garlic
2 Cup Beef stock
3 Cup Half−and−half

Directions:
1−1/2 Cup Quick−cooking white grits
1/2 Cup Freshly−grated Parmigiano−Reggiano cheese
In a mixing bowl, toss the crawfish tails with salt and cayenne. In a
3−quart saucepan, over medium heat, add the olive oil. When the oil is hot,
add the onions. Season the onions with salt and cayenne. Saute for 2
minutes, or until the onions are soft. Add the crawfish and garlic. Continue
to cook for 2 minutes. Add the stock and half−and−half to the pan. Season
with salt and cayenne. Bring the liquid to a boil. Reduce the heat to
medium−low and simmer for 2 minutes. Add the grits and stir constantly until
they are very tender, about 10 minutes. Add the cheese and stir to mix and
melt it. Serve warm. This recipe yields 8 to 10 servings.
Crawfish Smothered Grits 177
Crawfish Turnovers