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Smoked Tomato Grits - from Nava
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2003 Golden Whisk Awards
For our From the Menu Of . . . feature, Kelli Bailey of Atlanta wrote in hopes that we might talk then-Nava chef Doug Turbush into sharing his recipe for Smoked Tomato Grits (shown above with seared scallops), which her mother "absolutely loves." These spectacular, spicy grits get their unique flavor from smoking tomatoes, garlic, onions and jalapenos before pureeing them.
Turbush uses a stovetop smoker, but if one is not available, he recommends grilling the tomatoes, onion and chiles on a covered low-heat grill to achieve a slightly smoky flavor. Use care not to char the vegetables.
See note below for John Kessler's method of stovetop smoking.
Hands on time: 20 minutes Total time: 45 minutes Serves: 8 servings
Ingredients:
-
4 ripe Roma tomatoes, halved
4 garlic cloves, peeled
1 white onion, thickly sliced
2 jalapeno peppers, stems removed
1 cup half-and-half
1 cup heavy cream
3 tablespoons tomato paste
3/4 cup yellow stone-ground grits
Salt and pepper to taste
Instructions:
In a stovetop smoker, place hickory chips according to manufacturer's directions. Add the tomatoes, garlic, onion and jalapeno on a wire grate. Smoke for 30 minutes. Remove from smoker and puree in blender.
In a large pot, combine half-and-half, cream, tomato paste and smoked puree. Whisk all ingredients together and bring to a boil. Add the grits and reduce heat (use caution to prevent splattering). Simmer over very low heat for 10 minutes, stirring frequently. Season to taste with salt and pepper.
In a large pot, combine half-and-half, cream, tomato paste and smoked puree. Whisk all ingredients together and bring to a boil. Add the grits and reduce heat (use caution to prevent splattering). Simmer over very low heat for 10 minutes, stirring frequently. Season to taste with salt and pepper.
Notes:
Turbush soaks his hickory chips overnight, but check your smoker's directions for proper use. For those looking for less spice, reduce the jalapenos or remove the seeds before pureeing
John Kessler's method for stovetop smoking:
Soak 2-3 cups wood chips in water for 10 minutes and drain. Cover the bottom of a pot or roaster with a shallow layer of the soaked chips. Place a piece of heavy-gauge aluminum foil directly over the chips; poke holes in the foil with a small knife or skewer to create several dozen slits. (The holes allow juices to drain to the bottom.) Add tomatoes to be smoked in a single layer and cover with a tight-fitting lid.
Place pot directly on one or two (depending on size) burners set on medium-high. The tomatoes should smoke 10-12 minutes. Wait one minute before removing the lid or you'll get a blast of smoke in your face.
John Kessler's method for stovetop smoking:
Soak 2-3 cups wood chips in water for 10 minutes and drain. Cover the bottom of a pot or roaster with a shallow layer of the soaked chips. Place a piece of heavy-gauge aluminum foil directly over the chips; poke holes in the foil with a small knife or skewer to create several dozen slits. (The holes allow juices to drain to the bottom.) Add tomatoes to be smoked in a single layer and cover with a tight-fitting lid.
Place pot directly on one or two (depending on size) burners set on medium-high. The tomatoes should smoke 10-12 minutes. Wait one minute before removing the lid or you'll get a blast of smoke in your face.
Nutrition:
Per serving: 223 calories (percent of calories from fat, 59), 4 grams protein, 20 grams carbohydrates, 2 grams fiber, 15 grams fat, 52 milligrams cholesterol, 78 milligrams sodium.
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