One thing I learned pretty quickly while staying out in South Carolina Low Country with a gigantic family is that time on the computer is very hard to come by. So, here I am, back in Yankee-land after having time on my hands to dream.
Due to all the hospitality we got while in the South, all of our meals were made for us. Nobody even let me so much as scramble an egg. What I DID do is a lot of watching, learning, and tasting, and one of the most delicious things we tasted and all loved was the Shrimp n’ Grits. The whole family chowed this dish.
This is my veggied out version. I, for sheer love, smuggled several spectacular heirloom tomatoes into the North for this dish, but go ahead and use whatever you have in your garden, your neighborhood, or your can. And, thanks to all y’all in the Southland for the comfort and the food. Without further ado….
Grits with Heirloom Tomato Confit and Collard Pesto
For the Confit:
*3 lbs. tomatoes, cut into wedges
*4 fresh basil leaves
*2 large cloves of garlic, peeled and with woody end chopped off
*2 T. extra virgin olive oil
*2 T. unsalted butter
*1/2 c. chopped onion (we used a sweet onion)
*1-2 T. honey
*salt and pepper to taste
Preheat your oven to 350 degrees F. Line a large roasting pan with parchment.
For your mini-chef: Allow her to lay out the tomatoes in the roasting pan, sprinkle with salt, pepper, and olive oil. Then hand her the basil leaves one at a time, and let her tear them in two and stick them, along with the garlic cloves, here and there among the tomato wedges.
Big person time: Stick the tomatoes into the oven and roast about an hour or till just starting to brown. About 10 minutes before the tomatoes will be ready, heat the butter in a skillet, and cook over low heat. When you pull the tomatoes out of the oven, pour them right into the skillet. Add the honey and salt and pepper to taste, and cook down the mixture till it’s very mushy, jam-like.
For the Collard pesto:
*1 1/2 c. collard greens, chiffonaded (chopped) pretty finely
*1 clove garlic
*3 basil leaves
*1/4 c. extra virgin olive oil
*1/4 c. parmesan cheese, grated
Put all the ingredients into the base of a mortar and pestle and let your mini-chef go to town mushing it and grinding it till it’s your desired consistency.
For the grits:
*3 T. butter
*2 c. milk
*1 c. water
*1 c. grits (a.k.a. polenta)
*1/4-1/2 c. parmesan cheese, grated
All of this is done on the stovetop, so no mini-chefs allowed near for this last part.
Melt the butter in a saucepan over medium heat. Pour in the milk and the water, and whisk them together as you slowly bring them to a boil. Gradually pour in the grits in a slow, steady stream, whisking the entire time. Reduce the heat to low, and let the grits simmer. Give an occasional good stir, especially toward the end, so that the grits don’t scald or stick. They should be done in about 12-13 minutes. Stir in the cheese and salt and pepper to taste.
Now, assemble: grits first, confit next, pesto last. Serve ASAP.
