Christmas is coming, and the Squad will be hosting the family dinner this year. We are already at work planning the menu. The main course will be medallions of venison tenderloin with a port wine and juniper berry reduction. As sides, there will be haricots verts with shallots and our new invention, sweet potato grits.
We are big fans of polenta. We make it with our homemade chicken stock then make it extra creamy with cheese. We’re bad Southerners though; we don’t make grits that often. Since our theme this year is a modern Southern Christmas, we wanted to work in grits. By incorporating sweet potatoes in the dish, we gave it the creaminess we like in our polenta.