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Breakfast
Grits

Lynn's Smothered Crawfish Grits

          1     lb  Peeled crawfish tails
                    Salt to taste
                    Cayenne pepper to taste
          2    tbs  Olive oil
          1    cup  Chopped onions
          1    tbs  Chopped garlic
          2    cup  Beef stock
          3    cup  Half-and-half
         1 1/2    cup  Quick-cooking white grits
          1/2    cup  Freshly-grated Parmigiano-Reggiano cheese


Method:
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. Saute 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.