Jimmy Red Corn Grits

Bay Laurel and Sorghum-Cured Egg Yolk

Chef Colby Rasavong of Audrey | Nashville

Adapted by StarChefs | April 2022

INGREDIENTS:

Grits:
Yield: 20 to 25 servings
250 grams raw Jimmy Red corn grits
2 bay leaves

Grits Cream:
Yield: 400 grams
100 grams raw Jimmy Red corn grits
500 grams heavy cream

Bay Oil:
Yield: 450 grams
200 grams bay leaves
500 grams grapeseed oil

Black Truffle Purée:
Yield: 300 grams
130 grams canned whole truffles
65 grams truffle juice
23 grams smoked red wine vinegar
30 grams soy sauce
16 grams Ultra Tex-3
46 grams grapeseed oil
10 grams black truffle oil

Sorghum-cured Egg Yolk:
Yield: 10 egg yolks
200 grams sorghum
20 grams sea salt
10 egg yolks

Crispy Shallots and Garlic:
Yield: 100 grams
50 grams thinly sliced shallots 
50 grams thinly sliced garlic
200 grams grapeseed oil, cold

Truffled Mascarpone:
Yield: 110 grams
100 grams mascarpone cheese
10 grams truffle oil

To Assemble and Serve:
Yield: 1 serving
Dashi
Butter
Gluten-free soy sauce
Corn aminos, mild fish sauce, or light soy sauce
Lemon juice
Sea salt
Egg white garum, mild fish sauce, or light soy sauce
1 preserved ramp
Espelette

METHOD:

For the Grits:
Combine grits with 1.125 kilograms filtered water and allow to soak 8 hours (or overnight). The following morning, skim off any hulls that rise to the top. Be careful not to disturb the mix when handling, causing hulls to sink to the bottom. Transfer grits and water to a pot, skim any hulls that rise to the top, and bring to a boil. Continue boiling 1 to 2 minutes to allow starches to hydrate. Remove from heat and cover, letting stand for 10 minutes to allow grits to relax. Uncover, add bay leaves, and continue to cook over low heat until the grits are very soft and tender, about 1 hour.

For the Grits Cream:
In a large container, combine grits and cream. Refrigerate and allow to steep 24 hours. Strain and reserve.

For the Bay Oil:
Add bay leaves and oil to a Vitamix blender. Purée until mixture reaches 140°F. Strain through a fine mesh strainer and reserve. 

For the Black Truffle Purée:
Add whole truffles, truffle juice, vinegar, soy sauce, and Ultra Tex-3 to a Vitamix blender. Purée until smooth. Slowly drizzle in oils until emulsified. Reserve.

For the Sorghum-cured Egg Yolk:
In a shallow, nonreactive container, mix to combine sorghum, salt, and 200 grams of water. Carefully place egg yolks into the pan, cover with brine, and let cure 5 hours, flipping yolks every 30 minutes to ensure even curing.

For the Crispy Shallots and Garlic:
In a shallow pot, add shallots and garlic and just enough oil to cover. Slowly increase heat until the oil reaches 325°F. Fry until crispy. Transfer shallots and garlic from oil and reserve.

For the Truffled Mascarpone:
In a bowl, mix to combine mascarpone and truffle oil. Set aside.

To Assemble and Serve:
In a small pot, warm 60 grams Grits with a touch of dashi. Season with Truffled Mascarpone, butter, gluten-free soy sauce, corn aminos, lemon juice, and salt. You want the grits to taste like the best version of buttery movie theater popcorn. In a separate pot, warm 10 grams Grits Cream. Season with egg white garum, salt, lemon juice and Bay Oil. In a serving bowl, place a dollop of the Truffle Purée. Add preserved ramp and cover with about 1 cup of seasoned Grits. Sprinkle with Crispy Shallots and Garlic then place 1 Sorghum-cured Egg Yolk in the center of the bowl. Top yolk with espelette then spoon over enough seasoned Grits Cream to cover the grits, leaving the yolk visible.

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