A vegetable medley of summers bounty on top of creamy, cheesy grits: an undeniably Southern dish. The versatility and customization options for this recipe are endless: take the top harvest from your garden, combine with vinegar, garlic, onion and a pinch of salt, and serve on top of warm grits with some of your favorite cheese mixed in.
2 cups whole milk
1 cup water
2 tablespoons unsalted butter
½ teaspoon salt
¾ cup quick-cooking grits
¼ cup sharp cheddar or Manchego cheese, grated
3 tablespoons olive oil
4 garlic cloves, smashed
4 cups okra, halved lengthwise
1 small red onion, cut into wedges
Freshly ground black pepper
1 pint cherry tomatoes, halved
1-2 teaspoons apple cider vinegar
Okra, Shallots, and Tomatoes
Make the Grits
- Combine milk with water, butter, and salt in a large saucepan over medium-high heat. Bring to a roaring boil and slowly whisk in the grits. Decrease the heat to medium low.
- Continue whisking until no lumps remain, about 12 minutes. Decrease the heat to low. Cover the pan and let the grits simmer while preparing okra and tomatoes.
Make the Okra and Tomato
- Heat olive oil in a medium to large skillet over medium-high heat. Add garlic and cook until golden.
- Add okra and onion and season with salt and pepper to taste. Cook until okra is tender and bright, about 10 minutes.
- Add cherry tomatoes and cook until bursting, about 4 minutes. Add vinegar and swirl together to coat.
- To serve, remove grits from heat and stir in cheese. Divide grits among four bowls and spoon the okra mixture and pan sauce on top. Serve hot.
Recipe BySarah Copeland