Sunday, July 26, 2009

Creamy Brie and Truffle Grits

So... our favorite restaurant, Dusty's Cellar, serves some of their entrees with "Creamy Truffle Infused Grits" which are like crack. I can't get enough of them. O.M.G. So frickin' good. So last time we were up in Traverse City, we stopped at one of our favorite spots, Fustini's, and picked up a small bottle of White Truffle Oil. At $10 for 1.7 ounces, this stuff ain't cheap.

Tonight, I attempted to replicate Dusty's Creamy Truffle Infused Grits to go with The Most Amazing Ribs. I added in some Brie cheese because, well, I can't seem to make anything without cheese in it.

I took my first bite and couldn't believe it. They tasted almost exactly like the grits at Dusty's! I still have this ridiculous shit grin on my face because I am so surprised that these turned out so similar to the Dusty's fare that I crave so often. I can't WAIT to make these again!

4 C chicken stock
1 C quick grits
1 Tbsp butter
3 oz brie cheese, rind removed, shredded
2 tsp truffle oil

Bring the chicken stock to a boil and add the grits. Cover and reduce to a simmer, stirring occasionally for 5 to 7 minutes.

When liquid is mostly absorbed, add in the butter. Stir to incorporate. Then add the cheese and stir to incorporate. Right before serving, add in the truffle oil and stir to incorporate. Serve hot! Be sure not to drool on your plate while saying your dinner prayer :-)

1 comment:

  1. Yum! My mouth is watering looking at them! I'll try not to drool on the keyboard. Make these for us next time we have dindin together, OK?