Chef Mashama Bailey’s Beef Liver and Grits Recipe

For the grits:

• 3 quarts water
• Pinch of salt
• 2 quarts heavy cream
• 1 quart Anson Mills grits
• 1 pound butter, cubed

For the beef liver:

• 3 ounces canola oil
• 3 pounds beef liver (purchase grocery store–portioned liver, about 5 ounces each, for a quicker cook time)
• Salt to taste
• Pepper to taste
• All-purpose flour (enough for dredging)

For the onion pan sauce:

• Fond and fat from the beef liver pan
• 1 large yellow or Vidalia onion, julienned
• 2 cups chicken stock
• ½ teaspoon Charleston Hot powder
• 1–2 tablespoons diced unsalted butter

1. 1

   Make the grits. In a 4-quart saucepan with a lid, season the water generously with salt and bring to a boil.

2. 2

   Add the heavy cream to the pot, and when the liquid begins to boil (not before), stir in the grits.

3. 3

   Reduce the heat and simmer for about 45 minutes.

4. 4

   After 45 minutes, add the butter to the grits and stir.

5. 5

   Meanwhile, prepare the beef liver. While the grits cook, heat the oil in a cast-iron pan over medium heat.

6. 6

   Season the beef liver with salt and pepper, and then dredge it in flour.

7. 7

   Sear the beef liver in the cast-iron pan for about 8 minutes, then remove it from the pan and place it on a plate lined with paper towels.

8. 8

   Make the onion pan sauce. Without wiping down the cast-iron pan, add the julienned onion and cook until it is translucent.

9. 9

   Deglaze the skillet with chicken stock for 2 minutes and reduce the heat to medium.

10. 10

    Cook until the liquid coats the back of a spoon without running off quickly, about 25 minutes.

11. 11

    Stir in the Charleston Hot powder and butter.

12. 12

    Plate the dish by spooning a portion of grits onto the plate and placing the beef liver on top. Finish with a drizzle of the onion pan sauce.

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