a study in cornmeal.

Well, okay, I didn't know what I was doing when i started this meal. I've never had escarole outside of soup and I've never prepared grits (does polenta count?) ever at all. But, I've seen it done and tasted it.. so here goes nothing.

Remember, this is me admitting I have no idea what I'm doing, or how "authentic" this recipe is. But this is me admitting this was completely delicious... and deciding it might have been that way solely because of these deliciously extra corn-y grits.


Grits

2 cups vegetable stock
2 cups water
1-2 teaspoons salt (more for me) and fresh ground pepper
1 cup unsweetened soy milk
3 tablespoons earth balance
1 cup stone-ground grits
1/4 cup grated sheep's milk cheese

1. Mix stock, water and salt and bring to boil while heating up milk and butter in separate pan.
2. Stir in grits, slowly, to boiling water mixture. When fulling incorporated, reduce heat to simmer.
3. Cook over low heat for about 45 minutes while stirring in milk/butter mixture every so often. Grits will begin to soften and tenderize and liquid should fully absorb. At end of cooking time stir in cheese (or nutritional yeast if you're on that tip).

Greens

2 bundles escarole
2 tbs extra virgin olive oil
2 garlic cloves
splash of apple cider vinegar
handful golden raisins

1. Bring large pot of water to boil on stove, add in 2-3 tsp salt and escarole, cook for about 4-5 minutes.
2. Shock greens in ice water to stop cooking while garlic cloves begin to simmer in olive oil.
3. When garlic cloves begin to slightly brown and oil is up to temperature, add in greens and cook about 5 minutes, add in raisins and vinegar and cook additional 2-3 minutes until liquid is absorbed and raisins are slightly tender.

I don't have to tell you the rest... greens go over grits, mixy yummy goodness. The pictures have a little bit of bacon friends in them, because my husband requires meaty happiness to complete his plate. Ignore that, these two G's are good enough on their own!