Pumpkin Grits with Roasted Maitake Mushrooms
Ingredients
- 6 cups corn stock or water
- Kosher salt
- 1 cup Anson Mills Colonial Coarse Pencil Cob grits or other coarse yellow corn grits
- 1 (2 1⁄2-lb) pumpkin or winter squash (such as Long Island cheese pumpkin or butternut squash)
- 1 bay leaf
- 2 cloves garlic
- 10 fresh thyme sprigs
- 4 tablespoons extra-virgin olive oil
- 3⁄4 lb maitake mushrooms, cleaned, stem ends trimmed, and clusters divided into 2- to 3-inch pieces
- 1 shallot, minced
- 2 cups baby bok choy leaves
- Freshly ground black pepper
- Sel gris, for finishing
- 2 1⁄2 tablespoons olio Nuovo extra-virgin olive oil
Preparation
To cook the grits:
In a medium pot, bring the stock to a boil over high heat and add 1 tablespoon salt. Slowly pour the grits into the pot while whisking constantly. Continue to cook, stirring often, for about 3 minutes, until the grits begin to thicken. Reduce the heat to a simmer and cook, stirring occasionally, for 40 minutes, until the grits are creamy and soft.
To prepare the pumpkin:
Meanwhile, cut the pumpkin through the stem end and scoop out the seeds and fibers. If you like, save the seeds and roast them for another use. Using a knife or a vegetable peeler, peel the pumpkin halves. Cut half of the pumpkin (about 1 lb) into small dice and set aside.
To make the pumpkin puree:
Cut the remaining half (about 1 lb) of the pumpkin into large chunks and transfer to a small pot. Add the bay leaf, garlic, 6 of the thyme sprigs, 1 teaspoon salt, and water to cover and bring to a boil over high heat. Reduce the heat to a simmer and cook for 12 to 15 minutes, until fork-tender. Using tongs or a slotted spoon, transfer the pumpkin to a blender and process until a smooth puree forms, adding a little of the cooking liquid if needed for the blade to move freely. You should have a scant 2 cups puree. Discard any remaining cooking liquid. Add the pumpkin puree to the cooked grits and stir to combine. Keep warm.
To roast the mushrooms:
While the pumpkin puree is cooking, preheat the oven to 350°F convection (375°F conventional). In a 12-inch cast-iron skillet, heat 2 tablespoons of the regular olive oil over medium-high heat. When the oil is hot, add the mushrooms and sear without stirring for 2 to 3 minutes, until golden brown. Transfer the mushrooms in a single layer to a half sheet pan. Roast for 10 minutes, until crispy.
To cook the diced pumpkin:
Use a paper towel to wipe out the skillet, then place the pan over medium-high heat. Add the remaining 2 tablespoons regular olive oil and heat for 1 minute. Add the diced pumpkin and cook, shaking the pan occasionally, for 2 to 3 minutes. Add the shallot and continue to cook, stirring occasionally, for 2 to 3 minutes longer, until the pumpkin is golden brown and the shallot is translucent. Add the remaining 4 thyme sprigs, cook for 1 minute longer, and remove from the heat.
To assemble and serve:
Spoon the pumpkin grits into eight individual serving bowls and top with the diced pumpkin and roasted mushrooms, dividing them evenly. Garnish with the bok choy, a couple of grinds of pepper, and the sel gris. Drizzle a little of the olio nuovo into each bowl and serve immediately.