Wild Mushroom Grits with Low Country Oyster Stew

Robert Carter

Peninsula Grill - Charleston, SC

Robert Carter of Peninsula Grill Planters Inn in Charleston, South Carolina, gave Beard House diners a taste of Low Country cuisine that they won’t soon forget. To re-create this great dish, use freshly shucked oysters, adding their strained salty brine to the stew. Be careful not to overcook them.


Mushroom Grits:
  • 2 cups water
  • 1 teaspoon minced garlic
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 6 tablespoons grits
  • 2 tablespoons heavy cream
  • 1 ounce Asiago cheese
  • 4 ounces sautéed wild mushrooms
Oyster Stew:
  • 2 tablespoons smoked bacon, 1/4-inch dice
  • 1 tablespoon Vidalia onion, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons sweet corn kernels
  • 2 tablespoons tricolored peppers (green, red, and yellow), diced
  • 2 ounces veal stock
  • 2 ounces chicken stock
  • 2 ounces heavy cream
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper to taste
  • 16 oysters with their liquor


In a medium saucepan, bring the water, garlic, butter, and salt to a boil. Whisk in the grits and return the mixture to a boil, stirring constantly. Reduce to a simmer. Cover and simmer for 15 to 25 minutes, stirring frequently, until the grits are tender. Fold in the heavy cream, Asiago, and wild mushrooms. Set aside in a warm place.

Render the bacon in a medium saucepan, over medium-high heat. Add the onion and garlic, and sauté until translucent.

Add the corn and peppers and sauté 1 minute. Add the veal stock, chicken stock, heavy cream, and basil and reduce until thick. Season with salt and pepper. Add the oysters and simmer just until they are beginning to set and are slightly curled at the edges. Distribute the cooked grits among 4 warm bowls, and add the stew, placing 4 oysters in each bowl.


4 servings