This combination of grits with fresh corn, tomatoes, and chili peppers is an inviting summer dish — good for a weekend brunch or for dinner. 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. Photos by Hannah Kaminisky.
Serves: 4 to 6
- 3/4 cup uncooked yellow (hominy) grits, preferably stoneground
- 1 1/2 tablespoons olive oil
- 1 medium onion, chopped
- 1 small green bell pepper, diced
- 1 pound ripe tomatoes, chopped
- 1 or 2 small fresh hot green chili peppers, 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, about 20 to 25 minutes.
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 sauté 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.