Chef Maxwell's
Stone Ground Grits with Mushrooms and Asparagus

Servings 10

2 ounces peanut oil
2 T Garlic, minced
2 T Shallot, minced
1 Pound mushroom, mixed types quartered
2 pounds asparagus
1 cup grits, stone ground
3 cups chicken stock, or other stock as appropriate
1 cup heavy cream
¼ cup butter

Trim the asparagus and peel the stalks. Slice the asparagus leaving about two inches of tips unsliced. Blanch and shock the tips. Reserve. Sauté the garlic and shallots in the peanut oil until they are clear. Add the chicken stock. Bring the chicken stock to a boil. Stir in the grits. Return to a boil and reduce heat to simmer. Simmer 30 minutes, stirring frequently. Add additional stock if needed. After 30 minutes add the sliced asparagus and the mushrooms. When the grits are tender add the cream and butter and stir well. Simmer another 10 minutes and serve hot. Garnish with asparagus tips.