Locally-milled corn grits are simmered in homemade vegetable stock, then combined with farmhouse cheddar, fried onions, fresh peppers, garlic, cumin and cilantro and topped with smoky chipotle chili sauce..
For the Sauce
1 cup fresh tomatoes, peeled, seeded and chopped
2 chipotles en adobo, diced
1/4 cup Spanish onion, diced
1/2 tablespoon peanut oil
Heat the oil in a heavy skillet over medium heat. Add the onions and cook until slightly browned. Add the remaining ingredients, reduce heat, cover and simmer 20 minutes. Taste and adjust for salt as needed.
For the Grits
1 cup stone-ground cornmeal
2 cups homemade vegetable stock
1 tablespoon pastured butter
1/2 Spanish onion, chopped
1/2 large poblano pepper, chopped
1 medium sweet red pepper, chopped
2-3 cloves garlic, minced
1 teaspoon cumin seeds
sea salt and freshly-ground black pepper
1/2 cup sharp cheese, grated, plus more for garnish
several sprigs fresh cilantro, torn
Heat the butter in a heavy skillet over medium heat until shimmering. Add the cumin seeds and fry 30 seconds. Add the onions, peppers and garlic and fry until lightly browned, then remove from heat.
Bring the stock to a boil, then reduce heat to a simmer and slowly whisk in the corn meal. Cook and stir until thick, adjusting consistency with additional stock if needed.
Add 2/3 of the cooked vegetables to the grits, along with any remaining melted butter. Fold in the cheese and cilantro and stir to combine. Adjust seasoning with salt and pepper, then cover and let stand 5 minutes.
To serve, spoon grits onto a plate or into a bowl and top with spoonfuls of chipotle sauce. Spoon remaining vegetables over the top, then garnish with a little more cheese and cilantro.
Add 1/4 pound seasoned, browned ground bison or pastured beef to the chipotle chili sauce.
This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!