Smothered Cheese Grits and Steamed Greens

Serves 8

3 tbsp. olive oil, divided
2 large sweet onions, halved and thinly sliced
¼ cup white hominy grits (not instant)
1 cup fresh or frozen corn kernels
¼ cup milk
1 pound curly kale, tough stems removed, torn into bite-sized pieces
1 tbsp. apple cider vinegar
½ cup grated extra-sharp cheddar cheese, plus more for garnish, optional
Toasted sesame seeds, optional

  1. Heat 2 tbsp. oil in a large skillet over medium heat. Add onions, cover, and cook 20 to 25 minutes until softened and caramelized, stirring occasionally. Season with salt and pepper and keep warm.
  2. Meanwhile, cook grits according to package directions. Stir in corn and milk and return to simmer, stirring to incorporate milk. Keep warm.
  3. Steam kale in basket steamer 4 to 5 minutes, or until wilted but still bright green and crisp-tender. Transfer to a bowl and stir in vinegar and remaining oil. Season with salt and pepper.

To serve: Stir cheese into grits and transfer to serving platter. Top with kale, then onions. Sprinkle with sesame seeds and additional grated cheese.

Source: Vegetarian Times, January/February 2013

Copyright © 2001-2012 by The Still Waters Group

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