Family Wash "Stoned Grits"

November 1, 2016

Jill Melton

This Cheese forward recipe is from the long since closed, but enormously popular, Family Wash in East Nashville. Chef John Stevenson (also of the now closed Hathorne) called this “Stoned Grits” due to the beer in the cheese sauce.

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. This dish makes a great breakfast for dinner too.

Ingredients

6 tablespoons butter, at room temperature

1 small leek, minced

2 roasted garlic cloves, minced

1/4 cup flour

1 cup beer

1 cup cream (or whole milk)

2 ounces gruyere (or swiss) cheese, cubed

3 ounces american cheese, cubed

3 ounces cheddar cheese, cubed

1/2 tablespoon whole grain mustard

1/2 tablespoon horseradish

3 cups whole milk

3 cups water

1 cup stoned ground grits

1/2 cup (2 ounces) shredded white cheddar

2 teaspoons kosher salt

2 teaspoons freshly ground ground pepper

4 cups swiss chard or kale, sautéed

6 eggs 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, sauteed chard, and a sunny side up egg. Serves 6.