Prep Time
10
Cook Time
20
Servings
4
Corn Grits with Sautéed Kale and Goat Cheddar Cheese
Quick to prepare and easy to love, this is a gluten-free vegetarian entrée that everyone will request again and again. The red palm oil brightens the orange yellow corn grits and with the kale makes a beautiful mosaic pattern. I recommend using goat cheddar or organic, pasture raised raw milk cheddar.
Ingredients
- 2 tbsp Organic Red Palm Oil
- 1 cup Red Onion (sliced; can be substituted with scallions)
- 1 cup Corn Grits
- 2 cups Kale (chopped)
- 1/2 tsp Sea Salt
- 3 cups Water (boiling)
- 1/4 cup Marjoram (fresh & coarsely chopped)
- 1 tbsp Sage (fresh & coarsely chopped)
- 1 1/4 cups Cheddar Cheese (grated; goat cheddar recommended)
Instructions
- Heat the oil in a large saucepan or skillet (one with a tight-fitting lid) over medium-high heat. Add the onions and sauté for about 5 minutes, until it begins to soften.
- Stir in the kale, grits, and salt. Lower the heat; then slowly pour in the water.
- Cover and simmer for 5 to 10 minutes, until all of the water is absorbed.
- Stir in marjoram and sage.
- Add the cheese, cover, and let sit for about 3 minutes, until the cheese melts.
- Use the edge of a spatula to cut the dish into wedges. Serve immediately.
Quick to prepare and easy to love, this is a gluten-free vegetarian entrée that everyone will request again and again. The red palm oil brightens the orange yellow corn grits and with the kale makes a beautiful mosaic pattern. I recommend using goat cheddar or organic, pasture raised raw milk cheddar.
Made With Nutiva
Organic Red Palm Oil
Nutrient-dense, ethically-made Fair Trade oil from small family farms in Ecuador
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