Smoked Grit Fries

From: Executive chef Trevor Ogden, Chambers Eat + Drink, San Francisco. Yield: 6 servings.

4 cups smoked cream (recipe follows)
½ cup butter
1½ cups white corn grits
½ cup panko ground to a medium consistency in food processor
1 qt. vegetable frying oil

Smoked Cream:
2 qt. 2% milk
3 medium crushed garlic cloves
1 tsp. salt (or to taste)
1 qt. smoke stock (1 qt. milk and
¼ tsp. liquid smoke)

For smoked grit fries: Place smoked cream and butter in a 4-quart pot. Bring to a low simmer. Season with salt only. Slowly whisk in grits and cook until thickened and grain is fully cooked. Spread out onto a parchment-lined sheet pan and let cool. Once completely cooled, portion into 1” x 1”x 3” logs. Coat with panko and fry in oil at medium high heat. Remove from oil, place on paper towel and salt to taste. Serve with your favorite aioli or other dipping sauce.

For smoked cream: Place crushed garlic, milk and smoked stock into a pot and place on a low simmer, stirring frequently. Reduce to 1½ qt. of liquid. Pull off heat and strain through a fine mesh strainer. Season remaining liquid with salt and let cool.

Photo: Courtesy of Chambers Eat + Drink