Thursday, May 27, 2010

Namaste, y'all

If you think curry and grits are mutually exclusive, check this out.

Actually, the article is about the resurgence of grits in American cuisine, but the recipe for Curried Grits with Greens is sublime. Mrs. H. made it for us a couple days ago. If you like either food from the American South or from the Indian Subcontinent, you'll enjoy this.

Curried Grits with Greens

Adapted from a recipe by chef Sonya Cote, East Side Showroom, Austin, Texas.

2 tablespoon olive or grapeseed oil, divided

1/2 onion, diced

1/2 teaspoon salt

1 cup grits (see Note)

2 cups water

1/2 cup coconut milk

2 teaspoons red curry paste

1 teaspoon yellow curry powder

1 large bunch Swiss chard, collards, spinach or other greens, chopped

HEAT 1 tablespoon oil over medium-low heat in heavy saucepan. Add onions and salt. Sauté onions until caramelized, about 20 minutes.

ADD grits and water to onions. Stir. Cover and cook for 7-9 minutes. Add coconut milk, red curry paste and yellow curry powder. In a large sauté pan, heat remaining 1 tablespoon oil over medium heat and sauté greens for 3-4 minutes (longer for collard greens) until softened. Serve with grits.

NOTE: Hominy or yellow cornmeal will work fine, but Cote prefers yellow cornmeal.

Yield: 6-8 Servings.

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