1 sweet onion, chopped finely
4 TBS butter
4 TBS olive oil
3 TBS Bourbon Barrel Aged Worcestershire Sauce
1 TBS Bourbon Smoked Paprika
1/2 TBS hot chili pepper
1-2 TBS Bourbon Smoked Salt and Pepper
2 tsp ground nutmeg
1 tsp cumin
4 cups cooked sweet potato
5 TBS cream cheese, room temperature and cut into pieces
2 1/4 c whole milk
2 3/4 c corn grits
4-5 c chicken stock
2 1/2 c shredded parmesan
Fried egg, meatballs, bacon, or shrimp
Heat the oven to 325 degrees Fahrenheit. Cook the sweet potatoes by wrapping each one in plastic wrap and puncturing them with a fork. Place them in the microwave, and microwave the potatoes until they are soft, roughly 7 minutes. Set the potatoes aside, and let them cool. In a large dutch oven, saute the onion with the butter and olive oil until it is transparent. Add Bourbon Barrel Foods' Worcestershire and all of the spices to the dutch oven, and continue to stir the onion mixture. Remove skins from the potatoes and scrape the flesh into the dutch oven. With a spatula, remove the chunks. Stir in the cream cheese pieces, making sure that the pieces do not clump. When the mixture is smooth, pour in the milk and grits. Make sure the grits are not sticking to the bottom of the dutch oven. Add 4-5 cups of chicken stock. Depending on how thick you prefer grits, you may want to reserve some stock. After the stock is combined into the dutch oven, cover it, and place it on the oven's middle rack. Bake for 45 minutes, stirring once every 10-15 minutes. The grits will tend to cook faster on the outside of the oven. Carefully take the grits out of the oven and stir in shredded cheese immediately. Serve sweet potato grits with a fried egg, meatballs, bacon, or shrimp.
1 sweet onion, chopped finely
4 TBS butter
4 TBS olive oil
3 TBS Bourbon Barrel Aged Worcestershire Sauce
1 TBS Bourbon Smoked Paprika
1/2 TBS hot chili pepper
1-2 TBS Bourbon Smoked Salt and Pepper
2 tsp ground nutmeg
1 tsp cumin
4 cups cooked sweet potato
5 TBS cream cheese, room temperature and cut into pieces
2 1/4 c whole milk
2 3/4 c corn grits
4-5 c chicken stock
2 1/2 c shredded parmesan
Fried egg, meatballs, bacon, or shrimp
Heat the oven to 325 degrees Fahrenheit. Cook the sweet potatoes by wrapping each one in plastic wrap and puncturing them with a fork. Place them in the microwave, and microwave the potatoes until they are soft, roughly 7 minutes. Set the potatoes aside, and let them cool. In a large dutch oven, saute the onion with the butter and olive oil until it is transparent. Add Bourbon Barrel Foods' Worcestershire and all of the spices to the dutch oven, and continue to stir the onion mixture. Remove skins from the potatoes and scrape the flesh into the dutch oven. With a spatula, remove the chunks. Stir in the cream cheese pieces, making sure that the pieces do not clump. When the mixture is smooth, pour in the milk and grits. Make sure the grits are not sticking to the bottom of the dutch oven. Add 4-5 cups of chicken stock. Depending on how thick you prefer grits, you may want to reserve some stock. After the stock is combined into the dutch oven, cover it, and place it on the oven's middle rack. Bake for 45 minutes, stirring once every 10-15 minutes. The grits will tend to cook faster on the outside of the oven. Carefully take the grits out of the oven and stir in shredded cheese immediately. Serve sweet potato grits with a fried egg, meatballs, bacon, or shrimp.
