1 pound peeled crawfish tails
1 teaspoon salt
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1 tablespoon olive oil
1 cup onion, chopped
1 tablespoon garlic, chopped
2 cups beef stock
3 cups half and half
1 1/2 cups quick cooking white grits
1/2 cup freshly grated Parmigiano-Reggiano cheese
In a mixing bowl, toss the crawfish tails with salt and cayenne.
In a 3-quart saucepan, over medium heat, add the olive oil. When the olive oil is hot, add the onions. Season the onions.
Sauté for 2 minutes, or until the onions are soft.
Add the crawfish and garlic. Continue to cook for 2 minutes.
Add the stock and the half and half to the pan. Bring the liquid to a boil. Reduce heat to medium-low and simmer for 2 minutes.
Add the grits and stir constantly until they are very tender, about 10 minutes.
Add cheese and stir to mix until melted.
Serve warm. Yields 8 to 10 servings.
Ronnie Thibodeaux, Lydia
from Mongé Avec Voinche cookbook
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