Herbed Grits With Dark Chocolate Hot Sauce Recipe

Herbed Grits with Dark Chocolate Hot Sauce

From deliathecrone 16 years ago

I developed this dish for a brunch with friends, and it was a huge hit! Go easy on the sauce until you really taste it!

Grits:
In a large saucepan, bring water and salt to a boil.
Slowly add the grits then blend in the evaporated milk.
Cook for ten minutes, stirring frequently.
Add the butter, garlic and cheese.
When they are melted, beat hard for a few seconds to blend thoroughly.
Pour into a lightly-greased 8" square baking pan.
Cover with waxed paper and let it cool completely.
Sauce:
Place the chiles on a baking pan and put them in a 250 degree F. oven for about 10 to 15 minutes, or until the chiles smell like they are toasted, taking care not to let them burn.
Remove the stems and seeds and crumble them into a saucepan.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes. Strain the mixture.
If the sauce is too thin, place it back on the stove and simmer, uncovered, until it is reduced to the desired consistency.
Reserve the pine nuts for serving.
Yield: 2 to 2 ½ cups Spicy Hot sauce!
To Serve:
Cut the solidified grits into 8 equal servings.
Warm through in a microwave or saute briefly in a skillet with oil. Do NOT let it brown at all.
Reheat the chocolate sauce, if it has cooled.
Place 2 tablespoons Dark Chocolate Hot Sauce on a plate and swirl it around to create a circular base for the grits.
Gently place the grits square in the center of the base.
Sprinkle 2 tablespoons chopped pine nuts on the chocolate sauce.
You can add more hot sauce over the grits if desired, but I’d taste it first. The base might be more than enough for you.

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" It was excellent "
bluewaterandsand ate it and said...
Sounds marvelous!
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deliathecrone Johnston, SC

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Reviewed by 2 people