Jolly Pumpkin Brewery & Café—the Ann Arbor, Mich., eatery arm of the Dexter, Mich., brewery—serves up farm-fresh fare with the brewery’s innovative sour beers. Chef Maggie Long usually makes this vegetarian dish with splashes of wine, but for DRAFT she subs in Oro de Calabaza, the brewery’s tart, spicy Belgian strong ale.
Makes: 8
Ingredients:- 1 ¼ pound red or golden beets
- 1 ½ cups olive oil, plus more for rubbing beets
- 2 cups white grits
- 3 cups milk
- 3 cups water
- 6 1⁄2 tablespoons butter
- 1 egg yolk
- ½ pound mixed mushrooms
- 1 sprig fresh thyme
- 3 shallots, sliced thin
- 2 tablespoons Jolly Pumpkin Oro de Calabaza
- ¼ cup white wine vinegar
- 1 tablespoon sugar
- ¼ cup chives, sliced small
- kosher salt and black pepper, to taste
- 1 cup all-purpose flour
- 1 cup baby greens, for garnish
Instructions:
• Preheat an oven to 350 degrees. Rub beets lightly with olive oil, spread out onto a baking sheet, and roast about 1 hour or until
fork-tender. Let cool slightly.
• In an ovenproof saucepan over medium heat, whisk the grits with the milk, water and kosher salt. Bring to a boil, whisking constantly. Cover and bake at 350 degrees for about 50 minutes, stirring 3 to 4 times, until the grits are tender and the liquid has been absorbed.
• Whisk 6 tablespoons of the butter and the egg yolk into the grits, and season with pepper to taste. Transfer the grits to a large baking dish or hotel pan lined with plastic wrap; press the grits into the sides of the pan. Refrigerate until firm.
• Peel the beets and dice into
1-inch pieces; transfer to a large mixing bowl.
• In a sauté pan on medium heat, heat 1 tablespoon oil until shimmering. Add the mushrooms and thyme sprig, and season with salt and pepper. Cook until the mushrooms are slightly browned and any liquid has evaporated. Add the beer and remaining ½ tablespoon butter. Cook, stirring constantly, until the liquid evaporates. Discard the thyme sprig, and add the mushrooms to the beets.
• Wipe out the sauté pan. Add two tablespoons olive oil; heat oil until shimmering. Add shallots and cook until soft. Add the vinegar, sugar and a pinch of salt. Cook until slightly reduced, about 3 minutes. Stir in ¼ cup olive oil, and add the liquid to the beet and mushroom mixture. Toss with the chives and salt and pepper to taste, and cover to keep warm.
• Turn the grits out onto a large work surface, and cut into 4½-inch rectangles. Dust each rectangle with flour on all sides.
• Divide the remaining olive oil between two sauté pans; heat the oil on medium-high heat until shimmering. Add the grit cakes and fry over medium-high heat, flipping once, until golden and crispy. Let drain on paper towels.
• Top the grit cakes with the warm beets and mushrooms, and garnish with fresh greens.
