Creamy, Cheesy Corn Grits with Summer Vegetables and Basil

Recipe by Sarah Foster, Fresh Every Day

This recipe is also open for interpretation as to which summer vegetables you use. You might try substituting jack cheese and cilantro for the Parmesan and basil, and maybe add a hot pepper too.

(serves 4)
2 teaspoons sea salt
1 cup stone ground yellow grits (or polenta)
1 cup milk
1 cup fresh corn kernels (from about 2 ears)
4 Tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 small summer squash, diced
1 red bell pepper, diced
1 Tablespoon olive oil
1 handful basil leaves, thinly sliced

Bring 3 cups of water to a boil in large saucepan over high heat. Stir in the salt and add the grits in a slow steady stream, whisking as you add them. Reduce the heat to medium-low and stir regularly for 40-45 minutes, until they are thick-soupy and the grains are tender to the bite. Stir in the corn kernels and cook for about 2 minutes longer to warm the corn through.

Meanwhile, heat 1 Tablespoon each butter and olive oil in a sauté pan over medium-high heat and cook the squash and pepper until tender, 6-8 minutes. Remove the grits from heat, stir in remaining butter and cheeses until melted. Taste for salt and pepper and serve immediately topped with sauteed veggies and sprinkled with basil.

Gratin of Summer Vegetables in Pesto

Recipe adapted from Anne Willan, Good Food, No Fuss

This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.

(serves 4-6)
2 medium summer squash (about 3/4 lb.)
2 medium zucchini (about 3/4 lb.)
1lb. tomatoes
2 onions, thinly sliced
salt and pepper
1 batch pesto

Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are tender and brown, 40-50 minutes. Serve hot or room temperature.

Basil Pesto

1/4 cup walnuts or pine nuts, toasted
Coarse salt and ground pepper
1 bunch, about 8 cups lightly packed fresh basil leaves
3 garlic cloves, coarsely chopped
1/4 cup Parmesan cheese
1/2-2/3 cup extra-virgin olive oil

In a food processor, combine nuts, basil, garlic, cheese and a few tablespoons oil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour the remaining oil in a steady stream through the feed tube; process until smooth.

My favorite recipe is to spread it on a pizza topped with slices of tomato and mozzarella cheese. If you’re not up for the task of making dough, you can buy it fresh from almost any local pizzeria. Roll out the dough onto a preheated pizza stone or upside down baking dish, top and bake for 15-20 minutes at about 450˚.

Try making it with other herbs, like mint, too. You can also freeze the pesto for winter (made without the cheese).

Summer Vinaigrettes

Recipes below for vinaigrettes by David Hirsch, from The
Moosewood Restaurant Kitchen Garden.

Combine all the ingredients in a tightly sealed bottle or jar and
shake well before using. Vinaigrettes will keep refrigerated.

Basil-Shallot Vinaigrette
Wonderful on sliced ripe tomatoes.

1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup minced shallots or scallions
1/4 cup chopped fresh basil leaves
salt and fresh ground pepper to taste.

Dill-Red Onion Vinaigrette
Perfect for cucumber salads and great as a marinade for potato
and other cooked vegetable salads.

1/2 cup vegetable oil
1/4 red wine vinegar
1/4 cup minced red onions
1 1/2 Tablespoons chopped fresh dill
1 Tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
salt and fresh ground pepper to taste