Serves 4
Ingredients:
2oz white Stone ground Grits (not instant)
16 oz Chicken Stock
2 oz crème Fraiche or sour Cream
2oz mishima's Wasabi furikake
1 large Sweet Potato cut into four1-1/2 inch long cuts
tbsps butter
6 oz orange juice
4 oz brown sugar
S&P
31/2 oz red Miso
31/2 oz sake
3tbspn sugar
1 egg yolk
Procedure:
Red miso:Combine the miso, sake, sugar and egg in a bowl and mix well. Stir over low heat until thick
Grits:
Bring Stock Up to a boil and whisk in the Grits, keep constantly stirring and cook for 20 min. on a slow simmer. After grits is soft add in the crème fraiche s&p to taste
Sweet Potato:
Place the four pieces of sweet potato in a pan and add the OJ, butter and Brown Sugar, place in a 350o oven covered for 20 min and uncovered for 20 more min. until glazed, Keep spooning the orange liquid on top of the potatoes. After the potatoes are soft and the liquid turned into a glaze, put a small spoon full of miso on the potatoes and glaze under a broiled till brown.
Presentation: Place Grits in a bowl and add Mishima's Wasabi furikake on top of the grits. Place The Glazed Sweet Potato on top of the grits and spoon the Glaze around the bowl.