Corn Grits with Sautéed Onion, Kale, and Cheddar

Weekly Recipe: 
NonWeekly

2 tablespoons extra-virgin olive oil

1 cup sliced red onion

1 cup stemmed and slicked

shiitake mushrooms

1/2 teaspoon sea salt

3 cups chopped kale

2/3 cup corn grits

1 teaspoon dried thyme

2 cups boiling water

1 1/4 cups grated cheddar cheese (about 5 ounces)

Heat oil in a large saucepan or skillet (one with tight-fitting lid) over medium-high heat. Add onion and sauté for about five minutes, until it begins to soften. Add mushrooms and salt and sauté for about five minutes, until the mushrooms soften. Stir in kale, grits, and thyme. Lower heat, then slowly pour in water. Cover and simmer for five to ten minutes, until water is absorbed. Add cheese, cover, and let sit for about three minutes, until cheese melts. Use edge of spatula to cut the dish into wedges. Serve immediately. Recipe provided by Leslie Carr from her book Gluten-Free Recipes for the Conscious Cook (2010).