Tag Archives: grits

Grits with blistered vegetables

Posted on by
Reply

This is one of my simplest weekday meals. Prep work consists of smashing 2-3 cloves of garlic. It is delicious every time – top it with cheese, sausage, veggies, fried egg – it’s a very comforting dinner when you’ve had an extremely annoying day at work.

Grits: I use Alton’s foolproof recipe. Boil 2 cups of water and 2 cups of whole milk. Add one cup of grits (stone ground is best) and 2-3 crushed whole garlic cloves while whisking continuously. Simmer on low heat for 20 minutes while whisking every 4-5 minutes especially in the corners. Add salt and 4 tbsp of butter.

Blistered haricot beans and corn: heat 1 tbsp of vegetable oil toll smoking. Add frozen beans and corn- cover for 5 minutes. Once blistered, add lots of pepper and 1 tbsp of butter.

Add veggies to beans and top with some gochugaru pepper or not 🙂

Grits and butternut squash

Posted on by
Reply

Grits with butternut squash

Grits and butternut squash with sausage and onions

It’s fall and butternut squash time. I saw this recipe by Melissa Clark and “vegetarianized” it. Substitute the butter and it’s vegan. Also grating butternut squash seems to be an awful lot of effort – I roasted it separately and added it to the grits.

Garlic Grits: I modified Alton Brown’s recipe. I love grits and make them often. Boil 2 cups water and 2 cups milk in a heavy pan with 1 tsp salt and 2 crushed garlic cloves. Add 1 cup stone ground grits while whisking continuously. Simmer on very low heat for 20 minutes while stirring every 4-5 minutes so the grits don’t stick to the bottom. Add 4 tbsp of butter

Butternut squash-peel, chop into 1 inch squares, toss with some oil and salt and roast (or air fry) at 450 F for 15-20 min till soft and brown

Add butternut squash to grits and mix well.

Heat 1 tsp of oil and 1 tbsp of butter. Add 2 tbsp chopped rosemary and 1 tbsp fennel seeds. Add chopped vegan hot dogs and one red onion. Cook till caramelized

The rosemary and fennel were delicious with echoes of Italian sausage flavor. The grits and butternut squash also go beautifully together! This one is a keeper

https://cooking.nytimes.com/recipes/1016103-butternut-squash-polenta-with-sausage-and-onion