Pan Fried Smoked Gouda Grits and Jambalaya Sauce


2 1/2 c stone ground grits
4 c chicken stock
2 c heavy cream
Parchment paper
Vegetable oil cooking spray
1/2 c smoked Gouda cheese
2 T unsalted butter
1/2 c minced onion
2 Garlic cloves, minced
Dredging station
1 c all-purpose flour
2 eggs
1/2 c water
1 c Panko breadcrumbs
1/3 cup chopped fresh parsley

Jambalaya Sauce
3T olive oil
1 chopped yellow onions
1/2 c chopped green bell pepper
1/2 c chopped celery
1/2 c Carrots
1 1/2 t salt
1/4 t ground black pepper
1/4 t poultry seasoning
1/2 garlic powder
1/4 ginger powder
1 c all purpose flour
1/3 cooking wine/sherry
1T butter
1/2 c heavy cream
1/2 t hot sauce
1/4lb smoked sausage, cut crosswise into 1/4-inch-thick slices
1/4 lb chicken thigh meat, cut into small dice
1 T chopped garlic


Cook grits as directed on package, using about 4 cups stock instead of water, 2 cups of heavy cream. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Smoked Gouda and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Using a cookie cutter, cut to desired size cover cakes and refrigerate. Heat oil for frying. Set up dredging station a bowl of all purpose flour, a bowl for egg wash, and a bowl for Panko bread crumbs seasoned.
First dredge grit cakes in flour, then egg wash, and finally Panko then place pan fry 2 mins on each side or until golden brown. Serve immediately

Jambalaya sauce
1. In a large, heavy pot, heat the olive oil over medium-high heat.
2. Add the onions, garlic, carrots, bell pepper, celery, carrots, salt, black pepper, and additional spices.
3.Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes.
4. Add flour and stir to create a roux, cook until light brown
5. Add the sausage and chicken and
continue to cook, stirring occasionally, for 2 minutes.
6. Add the wine and chicken a stock and bring to a boil.
7 Reduce the heat to medium and add butter and cream. Stir for 2 minutes, then add the shrimp. Adjust seasoning. And Cook 15 mind on low heat
8. Serve over the grit cake.