Cajun Carrots on Grits with Gremolata

Porcini Grits

2/3 cups, old-fashioned grits (not instant)

2 1/3 cup, water (substitute 2 cups water, 1/3 cup nut milk)

1 1/2 tsp Local Spicery Porcini Rub

½ tsp, Local Spicery Sel-acious

Add ingredients in a small saucepan.  Bring to a boil while stirring.  Reduce heat to a simmer.  Cover, and cook until grits are tender, and just thick enough to hold some form (about 20 minutes), stirring occasionally.


Cajun Carrots

2-3 large carrots

1 small red onion

Zest from 1 lemon

Juice from ½ lemon

1 TBSP, Local Spicery Bada Bing Bouillon in 1 cup hot water

2 tsp, Local Spicery Bayou Barbecue

Big pinch of milled cayenne or milled de arbol chilis

½ tsp, milled caraway seed

Peel then slice carrots longitudinally into ¼” thick slabs.  Cut into approximately 2” lengths.  Dry sauté in a large sauté pan on medium.  Cook covered, turning frequently, until they start to soften up.  Cut red onion into segments like an orange, no more than ¼” wide, and add to carrots.  When the pan starts to glaze up, add 1-2 TBSP of the bouillon and deglaze.  Add 2 tsp Local Spicery Bayou Barbecue Rub and a healthy pinch of hot milled chiles (de Arbol or Cayenne).  Mince lemon zest and add to the carrot mixture, as well as about ½ cup of the bouillon, lemon juice, and caraway seed.  Allow to reduce until there is only 1-2 TBSP left of the liquid and remove from heat.


Pistachio Gremolata

Zest from 2 lemons, minced or chopped (1/8” +)

Juice from 1 lemon

1 bunch, Italian flat leaf parsley, stems removed and coarsely chopped

1/3 cup, pistachios, chopped

1 clove garlic, finely minced

Combine ingredients.


Place about ¼ of the grits on each plate or bowl, topped with ¼ of the carrots then a covering of the gremolata.  Enjoy.

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