- 1 stick unsalted butter, softened
- 3/4 c Fig Balsamic Vinegar
- 3/4 c coarse ground grits
- 2 1/2 c water
- 1/2 c heavy cream
- 1/4 t kosher salt
- 2 T The Spaniard Olive Oil
- 1/4 cup bourbon pecans, chopped
In a small saucepan, bring the balsamic to a boil, then turn heat to low. Simmer for 10-15 minutes until reduced by a third. Cool to room temperature. Combine cooled balsamic reduction and butter in the bowl of a food processor and puree until well combined.
Measure grits into a small bowl and add enough cold water to cover. Let stand 5 minutes and drain off as much water as possible (It’s ok if there’s a little left). Combine the 2 1/2 cups water, cream and salt over high heat and bring to a rolling boil. Pour the grits into the water while continuously whisking. Continue boiling and whisking for about 2 minutes until the grits begin to thicken. Turn heat to low and continue to simmer, stirring often with a wooden spoon, for 20-25 minutes until grits are tender and as thick as oatmeal.
Stir in the olive oil and divide into 2 bowls. Drizzle liberally with balsamic butter and top with chopped pecans.
Remaining balsamic butter will keep in the refrigerator for 2 weeks.