Crawfish And Grits - cooking recipe

Ingredients

1 lb peeled crawfish tail
1/2 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon chopped garlic
2 cups beef stock
3 cups half-and-half
1 1/2 cups quick-cooking white grits
1/2 cup freshly grated parmigiano-reggiano cheese

Preparation

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.