I recently binge-watched Season 2 of PBS’ drool-worthy Mind Of A Chef. During the first half of the season, Chef Sean Brock shares the bounty of southern cooking. He shows us BBQ in the rain, he parades West African gumbo in our faces, he whips up chestnut bread and frog legs. He makes simple coarse grits with butter, and he also makes a dish of sautéed vegetables over broken rice.
I thought it would be delicious to combine the latter two. Grits are one of my favorite things to eat, and I thought fresh vegetables sautéed in butter would go well with them. I’m not sure if this is an actual dish people make or if I’m offending any southern sensibilities, but this turned out really delicious! Hey, if it tastes good, it tastes good.
You will need (for 1 serving):
- 1 cup grits, cooked
- 2 tbsp butter
- ¼ cup chopped onions
- ¼ cup chopped tomato
- ½ cup chopped squash
- ¼ cup chopped red bell pepper
- salt to taste
Once you’ve chopped your vegetables, time out your grit preparation so that the grits will be hot and ready once the vegetables are done. The vegetables will take just under 10 minutes.
In a small skillet, melt 1 tbsp of butter over medium heat. Once it starts to foam, add the onions with a dash of salt and cook until translucent, about 3 minutes. Add the tomatoes and cook for another 2 minutes. I like to smash the tomatoes a bit with a spoon to get the juices out.
Throw in the squash, cover and cook for another 2-3 minutes or until the squash is tender. Add the bell peppers and cook just until soft.
Spoon your grits onto a plate and pour your vegetables on top. Finish with a gratuitous tablespoon of butter.