Smoky Cheese Grits with Summer Succotash

Smoky Cheese Grits with Summer Succotash
Tony Cenicola/The New York Times. Food Stylist: Molly Rundberg.
Total Time
40 minutes
Rating
4(128)
Comments
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This recipe, adapted from “Sara Moulton’s Everyday Family Dinners,” came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place. Ms. Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks. The recipe comes together in about 40 minutes, making it a good one for a busy weeknight -- succotash without suffering. —Pete Wells

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Ingredients

Yield:Serves 4 to 6
  • 1cup frozen edamame
  • 2large ears fresh corn or 2 cups thawed frozen corn kernels
  • 1medium onion
  • 1tablespoon vegetable oil
  • 1garlic clove
  • 1cup whole milk
  • Salt
  • black pepper
  • 1cup quick-cooking grits
  • 2cups cherry or grape tomatoes
  • 1tablespoon balsamic vinegar
  • ¼ pound smoked Gruyère, Gouda or cheddar cheese
  • 1tablespoon unsalted butter
  • 2tablespoons chopped chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

357 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 13 grams protein; 605 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the edamame following the package directions; drain well. Cut the corn from the cobs, if using fresh corn. Finely chop the onion.

  2. Step 2

    Heat the vegetable oil in a large skillet over medium heat. When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes, until it has softened. Push the garlic through a garlic press into the skillet. Stir and cook for 1 more minute.

  3. Step 3

    Meanwhile, combine 2½ cups water, the milk, ½ teaspoon salt and ¼ teaspoon black pepper in a large saucepan and bring to a boil over high heat. Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes, or until the grits are thick and creamy.

  4. Step 4

    While the milk and water are coming to a boil, halve the tomatoes and add them, with the vinegar, to the onions and garlic. Cook for about 2 minutes, then add the edamame and corn and cook for 3 more minutes, stirring occasionally. Add salt and pepper to taste.

  5. Step 5

    Coarsely grate the cheese. Stir the cheese and butter into the grits and add salt and pepper to taste. Serve the succotash on top of the grits and sprinkle with the chives.

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Ratings

4 out of 5
128 user ratings
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Comments

I am trying to understand why she specifies quick cooking grits when longer cooking ones are so much better and would add a great texture to the whole thing. I will try it with Weisenberger yellow grits for sure.

sorry didn't get a photo but this was wonderful and all of us happily ate all of it! The only substitution I made was to use shallots instead of onion, because I had a bunch already. The quick-cooking grits were great and fast. Did I mention that we were a most happy bunch of diners?

Ok, I just scrapped my Sunday plans and will make this recipe for brunch guests. Sounds so much nicer and more delicious than the heat-and-serve quiche I had ordered, and won't need to turn the oven on. Will report back!

I’ve made this a few times and the best versions let the onion caramelize more than the recipe allows. Something closer to ~15 mins before adding other items. I also like to bump up the balsamic by a quarter tbs.

Loved this - came together beautifully! Very fresh tasting and comforting!

Make 2x the veggies and add a bit more balsamic

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Credits

Adapted from “Sara Moulton’s Everyday Family Dinners,” by Sara Moulton

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