Adapted from a recipe by Sonya Cote. Serves 6.
Ingredients
2 tablespoons olive or grapeseed oil, divided
1/2 onion, diced
1/2 teaspoon salt
1 cup grits (Hominy or yellow cornmeal will work fine, but Cote prefers yellow cornmeal.)
2 cups water
1/2 cup coconut milk
2 teaspoons red curry paste
1 teaspoon yellow curry powder
1 large bunch Swiss chard, collards, spinach or other greens, chopped
Directions
In a sauce pan, heat 1 tablespoon oil over medium-low heat and add onions and salt. Saute onions until caramelized, about 20 minutes.
(The longer you cook them, the darker and sweeter they become.)
In the same pan with the onion, add grits and water and stir. Add water and cook, with the lid on, for 7-9 minutes. Mix in coconut milk, red curry paste and yellow curry powder. In a large saute pan, heat 1 tablespoon oil over medium heat and saute greens for 3-4 minutes (longer for collard greens) until softened. Serve with grits.
