Ingredients

• 4 cups milk
• 1 cup grits
• Salt
• Pepper
• 1 cup sugar
• 1/2 cup red wine vinegar
• 1 dozen plums, pitted and sliced
• Flour
• Oil
• 4 tablespoons butter
• 12 ounces foie gras (2 medallions each)
• 2 teaspoons canned chipoltes in adobo, chopped
• 1/2 cup rich veal stock or beef stock
• 1/4 pound arugula
• Fried leeks

Browse by ingredient

Instructions

1. Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
2. Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
3. Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
4. Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
5. Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
6. To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks