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Potato Grits with Garden Vegetables

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Potato Type: Russet
Cuisine: American
Prep Method: Boiled


AppetizerBreakfast/BrunchSoupSide DishMain Dish

Prep Time

15 Mins

Cook Time

20 Mins


Serves 24



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


  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


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