Fried Chicken Livers, Onions and Gravy and Southern Grits

Ingredients

• 2 large yellow onions (thinly sliced)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups low-sodium beef broth (warmed)
• 1 tbsp Worcestershire sauce
• 0.75 tsp kosher salt (plus more to taste)
• 0.5 tsp black pepper (freshly ground)
• 1 tsp fresh thyme (for garnish, optional)

Instructions

1. 1

   Caramelize the Onions

   • In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium-low heat.
   • Add the sliced onions and 1/4 teaspoon of the salt. Stir to coat the onions in butter.
   • Cook slowly for 20-25 minutes, stirring every 5 minutes, until the onions are deeply golden brown, very soft, and sweet. Avoid high heat to prevent burning. True caramelization requires patience.
2. 2

   Create the Roux and Gravy Base

   • Sprinkle the all-purpose flour over the caramelized onions. Stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture will become a thick paste.
   • Gradually pour in about 1 cup of the warm beef broth while whisking vigorously. This will create a smooth base and prevent lumps.
   • Once the first cup of broth is fully incorporated and smooth, slowly whisk in the remaining 2 cups of broth.
3. 3

   Simmer and Season

   • Bring the gravy to a gentle simmer over medium heat. Once it begins to bubble, reduce the heat to low.
   • Stir in the Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the freshly ground black pepper.
   • Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened to your desired consistency. It will coat the back of a spoon when ready.
   • Taste the gravy and adjust seasoning with more salt or pepper if needed.
4. 4

   Serve

   • Serve the onion gravy hot. It is excellent poured over mashed potatoes, biscuits, meatloaf, or country-fried steak.
   • Garnish with fresh thyme leaves before serving, if desired.

Ingredients

• 1 cup Stone-Ground Grits (Yellow or white stone-ground grits are preferred for texture. Do not use instant grits.)
• 2 cups Water
• 2 cups Whole Milk (For a richer, creamier texture.)
• 4 tbsp Unsalted Butter (Cubed for easier melting.)
• 1 cup Sharp Cheddar Cheese (Freshly shredded from a block melts best.)
• 1 tsp Kosher Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 1 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.

2. 2

   Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.

3. 3

   After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.

4. 4

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.

5. 5

   Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.