Best Cheese Grits Recipe With Scallops
If you're looking for the ultimate comfort food, this chef has you covered
Earning a finalist spot in the Citi Urbanspace Challenge is a big accomplishment, considering how many hungry New Yorkers visit the markets every day. But that's exactly what New York chef Jumoke Jackson did, whose Soul-Full Sandwiches concept will be popping up at Broadway Bites from September 24 to November 2. There'll be mac 'n' cheese in sandwiches, fried chicken and crispy potatoes: "all the things that put an instant smile on your face," Jackson says. You can get a taste for yourself of what he's all about with this recipe for cheesy grits with scallops, which he says "epitomizes soul," just like the sandwiches on his menu do.
Pro Tip: Use your Citi credit or debit card at the Soul-full Sandwiches booth at Broadway Bites (Greeley Square, Broadway, between 32nd and 33rd Streets) and get a free dessert with any purchase.
Want to help discover the next vendor at Urbanspace? Cast your vote in the Citi Urbanspace Challenge, which will give one small business owner a three-month lease at Urbanspace at 570 Lex. Visit an Urbanspace pop-up between September 8 and November 2, and cast your vote for one of three finalists. For more details, visit urbanspacenyc.com/challenge.
Recipe adapted from Jumoke Jackson, Soul-Full Sandwiches, New York, NY
- For the Grits
- 1 cup heavy cream
- 2½ cups chicken broth or vegetable broth
- 1½ cups water
- ¼ cup butter
- 1 tablespoon Tastic Spice
- Salt and pepper, to taste
- 1 cup old-fashioned grits
- 1 cup shredded fontina cheese (or your favorite melting cheese)
- For the Scallops
- 1½ pounds large sea scallops (preferably diver), thawed if frozen
- Pinch of salt
- 1 tablespoon flour
- 1½ tablespoons Cajun or Creole seasoning
- 1 teaspoon paprika
- 3 tablespoons butter, melted
- 2 to 3 teaspoons olive oil
- Freshly chopped parsley, to garnish
- Make the grits: In a medium saucepan, bring the heavy cream, broth and water to a boil. Add the butter, Tastic Spice, salt and pepper. Slowly whisk in the grits and reduce heat. Cook for 15 to 20 minutes over low heat, stirring frequently.
- Once the grits have been cooked through, stir in the cheese.
- Make the scallops: Pat the scallops dry and lightly sprinkle with salt.
- On a plate, combine the flour, Cajun seasoning and paprika.
- Heat the olive oil in a heavy skillet over medium heat. Coat the scallops with the seasoning mixture, then dip them quickly in the butter and place in the pan. Cook for about 3 minutes on each side, until nicely browned and opaque.
- Plate the grits and top with the scallops, then sprinkle with the parsley to serve.