2 cups yellow stone-ground grits
6 cups water or chicken stock
1 cup grated smoked Gruyère
2 1/2 cups chopped dandelion greens
3 ears of corn worth of kernels
8 oz crimini mushrooms, sliced
1 small onion, diced
freshly ground black pepper
Heat a small amount of oil in a medium skillet. Saute the onion until starting to soften, 3-5 minutes, then add the greens, corn, and mushrooms and saute until the greens have wilted and the mushrooms are softened. Set aside.
Meanwhile, in a medium pot, bring the water or stock to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in the salt, pepper cheese and greens mixture. Keep covered until ready to serve.
I tend to forget about making grits and then when I do, I am always pleased with how they turn out. It is a great alternative to rice, potatoes or pasta. You can, of course, just stir in some cheese and call it a day but I like to spike them with a variety of vegetables for a really full side dish. My produce delivery service had dandelion greens again (a huge bundle this time!) so I used them but I think arugula would provide a similar peppery bite. I loved the juicy bits of corn, it isn’t quite in season now but I found some corn from the south that was very good giving me hope for our corn season this year. The mushrooms? Well, I love mushrooms and couldn’t resist tossing them in. If you have leftovers, try it topped with a fried egg for a quick, filling lunch.