Chef Brandon Parry shares this recipe via Collaboration Kitchen. The ultimate in comfort food, these White Cheddar Grits and Crawfish with Popcorn Dust will knock your socks off.
- 1 cup corn juice
- 1 cup chicken stock
- 1/2 cup quick-cooking grits
- 1/2 cup white cheddar
- 8 pre-cooked crawfish tails
- 1/2 cup butter
- 1 bag microwave popcorn, any savory brand
- 2 Tbsp. parsley leaves, chopped
Combine corn and chicken stock in a medium sauce pot and bring to a simmer.
Add grits and cook, stirring constantly, until cooked through and liquid is absorbed.
Fold in white cheddar and stir until combined, then stir in butter and season with salt and pepper.
To make crawfish tails, heat gently in 2-3 tablespoons of butter, season with salt and pepper.
To make popcorn dust, prepare popcorn according to package directions, remove from bag to food processor.
Add parsley and process until mixture is a fine dust. Season with salt, if desired and sprinkle over white cheddar grits.