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Peashoots and Grits
Source: Adapted from kitchenparade.com (Entered by Lara Rasmussen Anderson)For some reason, whenever I see the word “grits” my brain automatically says “Grits, dummy.” Who amoungst you remembers that reference? Grits are great and incredibly versatile. In this recipe, they are paired with a unique spring green, the peashoot. See what you think. It’s a quick one to prepare for the dinner table!
Serves: 3-4
Ingredients
2 cup
vegetable broth
1/2 tsp
sea salt
2 cloves
garlic, minced
1 cup
grits or polenta, dry
1 Tbsp
olive oil
1
onion, chopped
8 oz
fresh mushrooms, fat slice or quarter
1 lb
fresh peashoots, rough chopped
1 15oz
canned diced tomatoes (or 3 paste tomatoes)
1/2 tsp
adobe sauce (from canned chipotle) or hot sauce
salt to taste
4 tsp
good olive oil
Step by Step Instructions
- In a medium saucepan, bring the water, salt and garlic to a boil on medium high heat. Slowly add the grits to the liquid, whisking the entire time to avoid lumps. Once the grits are all in, reduce the heat to maintain a slow simmer and cook until done, about 15 minutes, stirring often to avoid sticking and burning. If the grits are done before the greens, reduce the heat to low and keep warm. This makes 3 cups cooked grits.
- In a heavy skillet, heat the oil over medium heat, add the onion and stir to coat. Stir in the mushrooms, cook until the onions and mushrooms are cooked through but not soft. Stir in the spinach, tomatoes and hot sauce and cook, stirring often, until the spinach is hot and fully cooked, about 15 minutes. Add salt to taste.
- Pool the grits in an individual serving bowl, top with the hot spinach mixture. Drizzle a teaspoon of oil around the edges of the grits, serve and savor!
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