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Casina Rosa, affordable Tuscan shore sleeps 4+2

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Jack Fry's Grits
Serves 4 as a main dish, many 6-8 as an appetizer

I had this when doing some business in Louisville. Perhaps Zagat's guided me to Jack Fry's in a funky little area outside downtown. But being in Kentucky I wanted some Southern grits, and got this as an appetizer - the way they serve it there. FYI: Jack Fry's has an incredible piano player that plays at night - stride, swing, ragtime...great left hand. Old established place with good food. There are three components to this meal ; grits, shrimp and red-eye gravy.

For those of you that may turn your nose up at the idea of grits, remember that the Italians and especially Sicilians have made rits a staple of "high cuisine." They call it polenta!

    Grits Ingredients

  • 1 cup of uncooked grits. Find some quality stuff, as it make a difference I am told
  • 4 cups of milk
  • 1 cup whipping cream
  • 1 cup parmesian cheese
  • salt and pepper to taste

    Shrimp Ingrediants

  • 3 tablesoons butter
  • 1 1/2 pounds shrimp
  • Asiago cheese (garnish)
  • Chopped parsely (garnish)

    Red-Eye Gravy Ingrediants

    • 2 tablespoons butter
    • 3 ounces country ham minced
    • 1/2 cup shitake mushroom sliced and de-stemmed
    • 1/2 cup onions minced
    • 3/4 cup green pepper minced
    • 1 tablespoon fresh thyme minced
    • 1/4 cup madeira wine
    • 1/2 cup strong coffee brewed
    • 1/2 cup tomato peeled, seeded and chopped
    • 1 teasponn Tabasco
    • 1 cup chicken broth
    • 1 teaspoon corn starch

    Grits Directions

    Combine the grits, milk and cream in a 3 quart sauce pan over a medium heat. Bring to a boil. Reduce the heat to low and simmer, stirring frequently but not bruising the grits. Stir until creamy - about 10 minutes. Whisk in the Parmesian cheese and salt and pepper to taste.

    Red-Eye Gravy Directions

    In a large skillet over high heat melt the butter, add the ham and brown. Add shitakes, onions, green peppers and thyme. Saute until onions are relaxed. Add the wine, coffee, tomatoes and hot sauce. Combine the chicken broth and cornstarch and keep the lumps out. Stir in the mixture until a gravy appears.

    Shrimp & Finish Directions

    Melt the butter in a large skillet cook till pink. Add the red-eye and a remaining 1 tablesoon of butter. Divide the grits among the plates, and top with a portion of shrimp and gravy. Garnish with asiago and sprinkle with parsely. Enjoy ya'll!

     

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