This bowl of grits is topped with two of my favorite seasonal ingredients: fiddlehead ferns and ramps. I kept the dish fairly rustic to create a comforting dinner for a rainy spring night that would stick to your ribs a little. With a bit of brown butter and cheese mixed into the grits, I would call this one a huge success.
- 1 cup quick cooking grits
- 6 oz. Gruyère cheese, shredded
- 1 tablespoon lemon zest
- 4 sprigs of thyme
- 1/2 lb fiddleheads, rinsed
- 1 large bunch of ramps, rinsed
- 1 stick unsalted butter, cut into cubes
- Salt and Freshly Ground Black Pepper
- Follow the directions on the packaging for cooking the grits. Once they are done, stir in the shredded cheese and 3 tablespoons of butter lemon zest, and the leaves from the thyme sprigs. Season with a little salt and pepper
- Place the fiddleheads in a large microwave-safe bowl and add in an inch of water. Cover and cook in the microwave at high heat for 4 minutes. Remove from the microwave and drain water.
- Set a large pan on the stove over medium-high heat. Add the remaining butter to the pan and let it melt, whisking frequently. Once it starts to foam, add in the ramp bulbs (not the greens) and cook in the butter for a minute or two. At this point, the butter will begin to brown and the ramps will get some color on them. Add in the fiddleheads and the ramp greens and cook for another 2 minutes. Season with salt and freshly ground pepper.
- Transfer the grits to plates or bowls and top with fiddleheads and ramps. Be sure to get as much of the butter on top of the dish.
Credit: Brian Samuels www.athoughtforfood.net