Best Savory Grits With Shallots Corn And Green Onions Recipes

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GRITS AND GREENS



Grits and Greens image

This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.

Provided by Vallery Lomas

Categories     weeknight, vegetables, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 cups vegetable stock
1 cup quick-cooking grits
1/4 teaspoon ground black pepper
1/2 cup whole milk
1/2 cup shredded sharp Cheddar (3 ounces)
Salt
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, sliced
Pinch of red-pepper flakes
1 bunch collard greens (12 ½ ounces), stems removed, leaves cut into 1-inch pieces
1 bunch Swiss chard (10 ounces), leaves and stems cut into 1-inch pieces
Salt and black pepper
1 cup vegetable stock
2 tablespoons apple cider vinegar
Hot sauce, to serve

Steps:

  • Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
  • Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
  • Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
  • Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.

SAVORY GRITS WITH SHALLOTS, CORN AND GREEN ONIONS



Savory Grits with Shallots, Corn and Green Onions image

Categories     Onion     Side     Quick & Easy     Corn     Fall     Shallot     Hominy/Cornmeal/Masa     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 teaspoons vegetable oil
1 cup chopped shallots
3/4 teaspoon dried thyme
2 1/2 cups frozen yellow corn kernels, thawed
5 cups (or more) water
1 teaspoon salt
1 cup quick-cooking grits
1/2 cup chopped green onions
1/2 teaspoon hot pepper sauce

Steps:

  • Heat vegetable oil in medium nonstick skillet over medium-low heat. Add chopped shallots and dried thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 1/2 cups thawed yellow corn and sauté 3 minutes. Remove from heat. Purée remaining 1 cup corn and 1/2 cup water in processor.
  • Bring 4 1/2 cups water and salt to boil in heavy large saucepan. Gradually whisk in grits. Reduce heat to medium and cook until grits boil and thicken, stirring occasionally, about 6 minutes. Add shallot mixture, puréed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, adding more water if mixture is too thick, about 4 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

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