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Prep Time
10
Cook Time
20
Servings
4
Meal TypeEntree

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

  1. 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.
  2. Stir in the kale, grits, and salt. Lower the heat; then slowly pour in the water.
  3. Cover and simmer for 5 to 10 minutes, until all of the water is absorbed.
  4. Stir in marjoram and sage.
  5. Add the cheese, cover, and let sit for about 3 minutes, until the cheese melts.
  6. Use the edge of a spatula to cut the dish into wedges. Serve immediately.

Corn-Grits-with-Sautéed-Kale-and-Goat-Cheddar-Cheese_650

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
Organic Red Palm Oil

Nutrient-dense, ethically-made Fair Trade oil from small family farms in Ecuador

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