21.   Add grits, reduce heat to medium.

22.   Add oil, and reduce the heat to medium-high.

23.   Add one tablespoon butter, reduce heat, and simmer two minutes.

24.   Add onion, garlic, thyme, sage and nutmeg, cover and reduce heat to medium-low.

25.   Add plums and brandy, reduce heat to medium-low.

26.   Add rice, and reduce heat.

27.   Add shallots and cream, reduce heat to low and simmer until sauce thickens slightly.

28.   Add the chicken, skin side down, and reduce the heat to medium-high.

29.   Add the foie gras and reduce the heat slightly.

30.   Add the mirin, soy sauce, sake and gingerroot and reduce heat to low to keep the dashi at a slow simmer.