I missed southern grits when I left home, especially during the time we lived in Honolulu, when Memphis-bound trips were scarce. One year my daughter sent me a big bag of grits in our Christmas box. By accident, I discovered Bob’s Red Mill polenta grits. Today when I am craving the comfort foods of home, I’ll make polenta grits. I’ve even come to prefer it to the creamier version popular back home.
As my cooking has become more veggie-centric, I’m always looking for ways to incorporate greens and vegetables in my dishes. Several months ago, I taught myself to make a pretty good risotto, and my favorite addition to it is greens – chicory, mustard, whatever is in season. I usually avoid kale because it isn’t as flavorful as the others. However, it looked the best, so I bought it.
This morning I was inspired to combine the polenta grits with a risotto-style twist – adding greens! So here is the recipe. Keep in mind I rarely measure anything and have approximated quantities.
- 1/2 cup onion, roughly chopped
- 1 small bell pepper, halved and sliced
- 2 links of Field Roast chipotle vegan sausage (substitute other if desired – this one is a little garlicky), cut in half length-wise and sliced
- 1 c Bob’s Red Mill polenta grits
- 3 c water
- salt
- butter
- small ripe tomato, halved and sliced
Put water on to boil in small saucepan. When it begins boiling, add a tsp or 2 of salt, depending on preference. Whisk grits in gradually. Stir constantly until they begin to absorb liquid. Then reduce and cook for 5-10 minutes, until thickened. Stir in butter.
While the water is heating, cook onion for a few minutes. I don’t use oil, but I do add a TBSP of water here and there to keep them from sticking. Add bell pepper and cook a few more minutes. When softened and onion deepens in color, add a couple handfuls of chopped or torn kale. Cover and reduce heat.
Saute vegan sausage in a small skillet (I know it means 3 pans, but nonstick skillets clean really quickly). I try to avoid using too many pans because I hate cleaning the kitchen!
When sausage is lightly browned, remove from heat. Pour thickened grits over kale/onion/pepper mixture and stir until evenly distributed. Add sausage and garnish with tomato. Serves 4.
You can play with different seasonings, types of greens or sausage, to get different flavors incorporated. For anyone who likes risotto, rice, or other grains with greens mixed in, this is well worth trying. Hope you like it!