Saturday, April 3, 2010

Recipe- Local Cheese Grits with shiitake and kale

I am lucky enough to have pre-samples of the now (yea!) up-and-running Sequatchie Cove Creamery.  Look for the cheese in the coming months at the Main Street Farmer's Market.  I promise you won't be disappointed, it's wonderful!

 for four people:
  •  1 cup Riverview Farm grits
  • 4 cups water
  • 3 cloves garlic-minced
  • one handful "yard herbs" (I used my newly sprung oregano)
  • salt
  • 1/2 cup grated Sequatchie Cove Creamery cheese (or whatever else you are lucky enough to have)
  • 1/4 pound Sequatchie Cove Farm, Alexanna Farm, or Crabtree farm shiitake- de-stemmed (save the stems in the freezer til you make stock) and torn or sliced
  • 1 large bunch William's Island Farm kale- torn into pieces, de-stemmed if stems are large and tough
While you are bringing the water to a boil in a pot, saute shiitake in butter, oil, or whatever you use, in a separate skillet.  Add the kale and a bit of salt when the mushrooms look wilty and cook til mushrooms are tender and kale is wilted.  When the water boils, whisk in the garlic and grits, and a pinch of salt.  Cook, stirring often, for about fifteen to twenty minutes.  When the grits are thickly bubbling and taste tender, add the herbs and grated cheese.  Pour the grits into a serving bowl and top with sauteed shiitake and kale.  Serve right away.

1 comment:

maw-ee said...

hey ann! (and hi to your mom and dad and all again, too!)

i continue to love your blog!....i'm sympathizin' with ya on this one!....i once went a little too far when i commented on planting natives (and excluding invasive exotics) : "plant BITTERSWEET?????" i said... "well that would be just like shooting an eagle!"......yep....'locavore' is a 'nice' can deal with that!.....i have to remain in my shame, however, of being a 'native plant nazi'!