Mulefoot Gastropub's semolina grits recipe

- Mulefoot Gastropub's farm-to-table fare has made quite a name for itself up in Imlay City. Chefs Mike and Matt Romine join us in the FOX 2 Cooking School to tell us more about their food, and to share some recipes with us. You can find their recipe for semolina grits with sausage gravy below.

For more information on The Mulefoot Gastropub, visit www.themulefoot.com.

Semolina Grits

  • 1ea Onion
  • 2 oz Garlic
  • 1Q Cream
  • 2Q Pork Stock
  • 2 T Salt and Pepper
  • 1Q Semolina
  • 1/4# Butter
  • 2T White Wine Vinegar

Saute onion and galric until translucent.  Add the cream, stock, and salt and bring to a boil.  Whisk in the cornmeal then cover, turn off the heat, and let sit for 10 minutes.  DO NOT UNCOVER OR STIR FOR 10 MINUTES.  Remove the lid, stir in butter and Vinegar.

You may serve this soft, or pour it onto a sheet pan and let it cool. Once it has cooled completely, you can unmold it, slice it, and sauté to make roman gnocchi.

*****This stock can easily be exchanged for any other stock i.e chicken, duck, pork to make this apply to other dishes*****

Sausage Gravy

  • 6 oz fennel sausage from Farm Field Table
  • 1 T butter
  • 1 oz onion, minced
  • 1 t garlic, minced
  • 1/4 c flour
  • 2 T white wine
  • 2 c cream
  • 1 t salt and Pepper (98:2 ratio)
  • Pinch cayenne
  • Pinch nutmeg
  • 1 t thyme
  • 1/2 lemon, juiced

Remove the sausage from the casing and brown in a sauté pan with butter.  When the sausage is browned, remove it from the pan but leave all the fat. In the rendered sausage fat, sauté the onions and garlic until translucent. Add the flour and cook for two to three minutes until it has begun to smell a bit nutty but has not browned. Add the white wine and cream, scraping all the browned bits from the bottom of the pan. Bring to a boil so the flour has reached its full thickening potential. Turn off the heat then add the remaining ingredients. 


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