Chef Demo with Tonya Burkett, Peachtree Station Store Manager and Culinary Class Instructor at Cook's Warehouse, our newest sponsor.
Chef Tonya will be preparing Grits with Local Greens and Bacon and Simple Balsamic Strawberries featuring produce from Double B Farms, Stoke Farm, Yang's Cut Flowers and Veggies, Heritage Farm and Watsonia Farms—begins at 10 am.
Grits with Greens and Bacon (Serves 6)
1 cup stone ground grits
4 cups chicken or vegetable stock
2 cups milk
½ teaspoon cayenne pepper
1 tablespoon Parmesan cheese
2 tablespoons olive oil
1 large shallot, diced
2 garlic cloves, minced
1 bunch greens (kale, collards, or chard), stems removed and leaves thinly sliced
Sea salt and freshly ground pepper
½ pound of bacon, cooked and crumbled into small pieces
In a large saucepan, combine stock, milk, and 1 teaspoon of salt. Bring to a boil over medium-high heat. Add grits and reduce heat to low. Simmer, stirring often until the mixture is smooth and creamy. Add additional liquid if the mixture becomes too thick. Add cayenne pepper and cheese. Stir to combine. Add additional salt and pepper to taste.
Heat oil in a large skillet over medium to medium-high heat. Add shallots and sauté until soft, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add greens. Season with salt and pepper. Sauté greens until wilted and tender, about 4 minutes. Remove from heat and pour off any excess liquid.
Stir greens into grits mixture. Top each serving with crumbled bacon.
Vendors for 4/28:
Papa Bears Eggs
Yang's Cut Flowers and Veggies