Spicy Grits / Polenta, White Beans & Greens
Life is hard; food doesn't have to be #136 [vol4, 6.4]
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My sister in law texted a link to this recipe from America’s Test Kitchen. I’ve since seen a ton of variations on it. Below is how I made it with suggestions for substitutions and additions. Their family tries to eat vegetarian a few nights a week to keep food costs low. I added store bought meatballs on the side since I can’t quite get full without animal protein.
*humble brag alert* I got kale from my garden and used a few giant leaves of swiss chard as well. Even with gathering the greens this dish comes together quickly.
There is so much possibility for variation. Don’t be intimidated because I used a lot of words below to explain variations. Jump in and use what you have. Read through and get a feel for what would work for what you have and what your people would love.
Ingredients
olive oil (alternatively, frying a few pieces of bacon, pancetta or prosciutto would be uh-may-zing too - remove meat from pan after rendering fat then add as garnish before serving.)
medium chopped onion
3-4 garlic cloves, chopped - if you don’t want to chop garlic, add 1t powdered garlic to the grits while cooking
1-2 bunches of greens (kale, mustard greens, swiss chard, spinach or mixture of all) or 5-12oz in clamshells. Depends on how much you like wilted greens.
15oz can of beans (pinto, cannellini, navy, maybe garbanzo) rinsed/drained
14.5 oz can of fire roasted tomatoes or whatever kind you have
4c broth, preferably homemade, or simply water
1c grits or cornmeal (I used quick cooked grits)
1/2 t red pepper flakes or 1t smoked paprika and some cayenne for heat
sea salt to taste ~1.5t, depending if using homemade broth
splash of vinegar or squeeze of lemon
~8oz cheese for garnish or stir into grits. I bought fresh sliced mozzarella. Also comes in tiny balls. Goat or feta would be yum. Or smoked gouda. Or shredded cheddar.
on the table: Tabasco or Red Hot to taste
optional: additional animal protein like meatballs or sausage
Instructions
Start 2 pots, about a quart each, on the stove and I went back and forth like a ringmaster at a circus. That’s how I roll in the kitchen. It’s chaos. You can definitely focus on one pan at a time. Or start with the grits. They will hold heat and wait just fine.
Pot 1
Heat the pot to medium heat, add a half dollar size of olive oil or bacon grease then the chopped onion. Give it a good sprinkle of salt and let it saute until translucent. Add chopped garlic, stir a minute or so.
Add can of tomatoes, liquid and all. Add a bit of salt, bring to a simmer then cover the pot and lower the heat. Leave it alone 5-7 minutes while opening the can of beans, drain and rinse them.
Chop the greens to your preference. Stir beans into onion and tomato mixture. Bring to a simmer and taste. Need more salt? Wanna add some spice? You’re the captain of this ship. Do what floats the boat.
Add the greens and cook until desired consistency. Thicker, tougher greens like dino kale will need to cook longer. Spinach wilts super fast.
Dash a few sprinkles of vinegar or squeeze of lemon to brighten the taste of the greens just before serving.
Pot 2
Bring the broth (or water) to boil. If using homemade broth, add 1t sea salt. Stir in pepper flakes or smoked paprika. Once boiling, stir the liquid to create a vortex then pour in grits (or cornmeal if making polenta). Stir the grits so they don’t clump. Stir every minute or so for 5 minutes until you reach your preferred consistency. I like it thicker, like hearty oatmeal. Taste to see if it has enough salt. Likely you want more salt. If adding cheese to grits, do that now.
Plating
I used a wide bottom bowl. Two of my people wanted things separate so they used 2 small bowls.
In my wide bottom bowl, I added a generous portion of grits then followed with the bean and kale mixture then dotted with pieces of fresh mozzarella.
If you used bacon at the beginning, be sure to add as garnish!
Notes
This was enough for 5 servings (remember we had meatballs on the side?) My husband took the leftovers for lunch. Next time I make this I will use 2 cans of beans. The greens go from bright green to dull army green after about 5 minutes. My eyes prefer the brighter color so I will chop the greens in smaller pieces and cook them just a few minutes before serving.
Heard of Shrubs?
Not the kind in your yard… rather, a fun traditional drink. The Kitchn has a fabulous article here. Nourished Kitchen wrote about cherry shrubs just after I made cherry vinegar. Jenny explains:
A shrub is a drink made with equal parts vinegar and sugar to which fruit, herbs, and spices are often added. The fruit and herbs macerate in the vinegar for a few weeks, giving the shrub its flavor.
An Iranian friend introduced me to a shrub made with cucumbers and chia seeds. (She also said it was very common for Iranians to still make their own vinegar.) Babylonians added date vinegar to water to make it safe to drink. The Romans used vinegar in water to make a drink called posca. It’s a refreshing way to flavor water on a hot day while replenishing essential electrolytes.
Some grimace when I say I add vinegar to water — but the practice isn’t too different than adding a squeeze of lemon.
A shot of raw vinegar in a glass of water has also been known to help those who suffer with acid reflux.
I’ve written before about living vinegars and why we need them.
I have a collection of vinegars made with blueberries, blackberries, persimmon, red clover, mango juice, and pineapple to name a few. Is making vinegar a hobby or a weird obsession? Wait, don’t answer.
Personal Update
Our oldest son is doing great! His last surgery from the bike accident was about a year ago. At Thanksgiving he was experiencing sharp nerve pains in his face; some have called the suicide nerve. The surgeon said his implants would need to be removed if the pain continued. Thankfully the nerve has returned to a content state and he is no longer experiencing shooting pain.
He’s at a Christian wilderness camp for kids and loving every minute. The college kids don’t have access to their phones during the week (which he says he is loving!) He calls us on the weekends and recently said, “Mom, I understand why you have quiet time to read and pray before kids are up. I feel the need *like never before* to get up before my campers to have quiet before the day begins.”
This is from the kid who literally jumped out of bed and ran every morning — and never understood why I wasn’t ready to talk when he got up. We didn’t give him the nickname Mr. Intensity for nothing.
One small step for man…and mothering!
Podcast Recommendation
My husband has listened to Joe Rogan’s interview with Robert Kennedy, Jr. three times and cannot stop talking about it. Kennedy is from the famous family - nephew of the president and son of Attorney General, both assassinated in the 60’s. He is a presidential candidate himself.
If you’ve ever wondered why there’s controversy about vaccines, this is a must listen. Kennedy is an attorney with a steel trap of a mind, recalling facts, studies, as well as relationships with people in politics. His book, Real Anthony Fauci: Bill Gates, Big Pharma, and the Global War on Democracy and Public Health is currently #4 on Amazon. The bulk of the podcast is about the pharmaceutical industry, corruption within the world of vaccines, as well as injuries and deaths (worldwide) as a result.
You’ve made it to the end! Congrats. Hope your summer is restful, restorative and fun!
Life is hard; food doesn’t have to be,
Julie
PS - Beautycounter is having a 20% off sitewide summer sale. It’s a great time to switch to safer skincare or makeup. The skin is our largest organ and it matters what sits on the skin. Start switching the things you use the most or sit longest.
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3/ 10% product credit to use within 90 days
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