1 pound Florida alligator meat, diced large
1 ½ cups stone ground grits (not quick cook)
2 cups water
2 cups milk
8 tablespoons unsalted butter
2 tablespoons blackening season (your favorite)
1 teaspoon salt (or more to taste)
1 teaspoon fresh ground pepper (or more to taste)
Oil for cooking
Hot sauce (optional)
Sea salt and fresh ground pepper, to taste
Skewer 3 to 4 pieces of alligator meat on each skewer, season liberally with blackening season and set aside. Fill a medium pot with 2 cups water and 1 cup milk and heat over medium-high heat, add butter and salt and bring to a boil. Slowly whisk in grits, whisking constantly. Boil for 2 to 3 minutes, then reduce heat and simmer until tender (following time on package instructions). Stir in Parmesan cheese (and hot sauce if using) just before serving. Taste and adjust seasoning as needed. Use remaining cup of milk to thin out if needed.
While grits are cooking, preheat a large sauté pan to medium-high heat. Add oil to coat and cook alligator skewers for 2 to 3 minutes per side (do not overcook). Serve grits and gator skewers together.
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