Crawfish And Grits

• 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

1. In a mixing bowl, toss the crawfish tails with salt and cayenne.
2. In a 3-quart saucepan, over medium heat, add the olive oil.
3. When the oil is hot, add the onions.
4. Season the onions with salt and cayenne.
5. Saute for 2 minutes, or until the onions are soft.
6. Add the crawfish and garlic.
7. Continue to cook for 2 minutes.
8. Add the stock and half and half to the pan.
9. Season with salt and cayenne.
10. Bring the liquid to a boil.
11. Reduce the heat to medium-low and simmer for 2 minutes.
12. Add the grits and stir constantly until they are very tender, about 10 minutes.
13. Add the cheese and stir to mix and melt it.

crawfish tail, salt, cayenne, olive oil, onion, garlic, beef stock, quickcooking white grits, freshly grated parmigiano

Taken from www.food.com/recipe/crawfish-and-grits-357344 (may not work)