Ingredients:
1c cooked middlins
.5c chicken stock (or as needed)
2 tbl of English peas, freshly shucked and blanched until tender
1 tbl of butter
1 tsp of creme fraiche
2 tsp of parmigiano reggiano
1 tsp of white miso
1 tsp preserved pink lemon
pinch of white pepper
salt t/t
1 tbl minced chives
Directions:
In a small pot, combine middlins, chicken stock, peas, miso, white pepper and salt, cook on medium high until hot. The consistency should be similar to thick porridge, where the rice grits can form a shape on top of themselves. They should not be runny, flat, loose, or soupy.
Then, mount with butter, creme fraiche, parmigiano and pink lemon, check again for salt.
Spoon into a bowl or plate, and garnish with minced chives.
Joe’s tips for cooking middlins:
We cook the rice middlins 2:1 water to middlins by volume.
First, boil water lightly seasoned with salt. Once water is up to a boil, add middlins and stir until thickened. Gradually turn down the heat (the middlins will turn into lava, shooting out of the pot, just like grits will, so be careful and adjust your heat as grits thicken)
Cook on low for about 15 minutes, uncovered, stirring every few minutes or so. The rice grits should be tender before removing from the stove.
Then, rest middlins in the original pot, off the heat but covered for another 15 minutes.
Cool down cooked middlins — they will last in the fridge for 3-5 days.
