× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Grits with Garden Vegetables

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Boiled

Dish

AppetizerBreakfast/BrunchSoupSide DishMain Dish

Prep Time

15 Mins

Cook Time

20 Mins

Serving

Serves 24

Ingredients

+

Potato Grits

  • 16 cups russet potatoes, peeled and finely diced (fine brunoise dice)
  • 3 quarts vegetable stock
  • 2 quarts half & half
  • 2 cups parmesan cheese, grated
  • 3/4 cup butter, unsalted
  • 3/4 cup chives, finely chopped
  • 1/4 cup kosher salt
+

Black Truffle Vegetables

  • 4 cups sugar snap peas, cut in half with half shell removed, blanched
  • 4 cups asparagus tips, blanched
  • 4 cups squash blossoms
  • 2 cups sweet corn
  • 2 cups easter egg radish, sliced
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice, freshly squeezed
  • 1 cup black truffle butter
  • 1 cup fresh chives, chopped
  • 4 teaspoons fresh chervil, chopped
  • To taste, fresh cracked black pepper

Preparation

  1. Melt the butter in a medium sauce pan over medium-low heat. Begin by adding in the diced potatoes. Stir the potatoes for about 2-3 minutes, be careful not to brown the potatoes. Add the vegetable stock and half and half. Heat the mixture while continuously stirring over medium heat. Continue to cook until the grits thicken, and potatoes are tender but still have some texture, similar to grits
  2. Stir in the parmesan and chives, adjust the flavor with the salt and keep warm while you prepare the vegetables
  3. For the vegetables, begin by heating the olive oil in medium sauté pan. Add in the vegetables and sauté for 1-2 minutes. Remove from the heat add the butter, herbs and cracked black pepper, adjust the seasoning with salt if desired
  4. Portion the grits into serving bowls and nest some of the truffle vegetables on top of the grits, serve immediately

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up