Family Wash "Stoned Grits"

November 1, 2016

Make the grits and the beer cheese a day ahead. The day of brunch, cook your eggs, sauté the greens, heat up the grits and sauce, and assemble.

Ingredients

6 tablespoonsbutter, at room temperature

1small leek, minced

2roasted garlic cloves, minced

1/4 cupflour

1 cupbeer

1 cupcream

2 ouncesgruyere (or swiss) cheese, cubed

3 ouncesamerican cheese, cubed

3 ouncescheddar cheese, cubed

1/2 tablespoonwhole grain mustard

1/2 tablespoonhorseradish

3 cupswhole milk

3 cupswater

1 cupstoned grounded grits

1/2 cup (2 ounces)shredded white cheddar

2 teaspoonskosher salt

2 teaspoonsfreshly ground ground pepper

4 cupsswiss chard or kale, sautéed

6eggs cooked over easy

Preparation

For Beer Cheese Sauce

1. In a saucepan, melt butter and saute leeks in saucepan until translucent. Add roasted garlic. Add flour and whisk well, cook on low heat for two minutes whisking continuously. Add beer and simmer on low until thickened.

2. Microwave cream for 30 seconds or until warmed. Add cream and cheeses to beer mixture, stirring frequently and cooking on low until cheese is entirely melted into mixture. Add mustard and horseradish and salt to taste.

For Grits Cake

1. To prepare grits, bring milk and water to a boil in large saucepan. Add grits, stir well. Reduce heat to a simmer and stir occasionally for 20 minutes. Remove from heat. Add cheese, salt, and pepper. Pour onto a 9 x9 greased baking dish. Let cool.

2. Cut grits into 9 squares. Saute in butter in a skillet until browned. Place 1/2 cup warm beer cheese sauce on plate, top with a grit cake, saut.ed chard, and a sunny side up egg. Serves 6.