This is an inviting late-summer dish suffused with the flavors of the Southwest. Stoneground grits are more flavorful than those available in supermarkets; they’re available in natural food stores and well-stocked supermarkets with natural foods sections.

Serves: 4 to 6

• 3/4 cup uncooked yellow grits, regular or quick-cooking, preferably stoneground
• 1 1/2 tablespoons light olive oil
• 1 medium onion, chopped
• 1 small green bell pepper, diced
• 1 pound ripe tomatoes, chopped
• 1 or 2 small fresh hot green chilies, chopped, optional
• 2 cups cooked fresh corn kernels (from 3 medium ears)
• 1/2 teaspoon each dried oregano and ground cumin
• Salt and freshly ground pepper to taste
• 1 cup grated nondairy cheddar cheese, optional

Bring 3 cups of water to a simmer in a deep, nonstick saucepan. Sprinkle the grits slowly, stirring constantly to avoid lumping. Cook over low heat until thick (25 to 30 minutes for regular grits and 5 minutes for quick-cooking).

While the grits are cooking, heat the oil in a large skillet. Add the onion and saute until translucent. Add the green pepper and continue to saute until the onion is golden. Add the tomatoes and optional chilies, and saute until the tomatoes have softened, about 5 to 7 minutes.

Stir in the corn kernels and seasonings. When the grits are done, stir them into the skillet. Sprinkle in the optional cheese and cook until it melts. Serve at once.

• VegKitchen has lots more recipes for using fresh corn. ^[1]