This is a twist on the popular Shrimp & Grits. Emeril has substituted Louisiana crayfish for the shrimp. The dish is even better if the crawfish are leftover from your last boil.
1 pound peeled Crawfish tails
2 tablespoons Olive Oil
1 cup chopped Onions
1 tablespoon chopped Garlic
2 cups Beef Stock
3 cups Half and Half
1 1/2 cups quick-cooking white Grits
1/2 cup freshly grated Parmegiano-Reggiano Cheese
In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Sauté for 2 minutes, or until the onions are soft. Add the crawfish and garlic. Continue to cook for 2 minutes. Add the stock and half and half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.