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When the seasons change its time to change up your dishes. One always has favourites that are the weekly rotation of soup, stews and chilli's. This one is a special that's made with lots of love.
You will need...
4 cups of stock (veg, chicken, beef, lobster) whatever you have on hand. we used lobster for this one.
1/2 cup of coarse grits
1/4 head of cauliflower cut into 1x1 inch cubes
2-3 strips of bacon cut into small pieces
handful of ea. onions, carrots, celery...all cubed into 1x1cm
2-5 cloves of minced garlic
1/4 cup of butter
salt + pepper
handful of parm or whatever melty cheese you have on hand.
some fresh herb parsley is always a favourite but basil unexpectadly works amazingly!
So, now that you have all of your ingredients let's get started. We are going to treat this dish like a risotto and cook it in stages. Heat up a medium sized skillet and fry up the bacon until golden brown. Take it out with a slotted spoon and set it aside. Add 2-3tbsp of butter to the bacon oil, add onions and sautee them until translucent 3-5 mins, then throw in the celery give those 1-2 mins and then carrots and garlic. Once everything has had some time with the heat throw in the grits and stir constantly, once everything is fairly dry slowly start adding your stock...one ladle about 1/4-1/2 of a cup at a time. Wait unitl the grits has mostly absorbed the liquid and then add another ladle and so on and so on. After about 20mins of stirring and adding the stock over and over again add the small cut up cauliflower (you can roast them first if you want and add them at the very end) Also at this time you can add the cheese and some of the bacon, leave some for garnish. Serve it up and garnish with bacon and herbs...oh and maybe some of the leftover cheese.
Enjoy in a deep bowl or even better in the same exact pan #doyou