For my first ever home grit creation, I wanted to add a few of my fav current obsessions - tomatoes, corn, and kale. Seriously, no jokes, it's been nothing but corn, tomatoes, and kale around here for weeks, and I am loving it. It's how I am coping with the end of summer. To add a little extra flare to this dish, I added some more cheese, grated on top, a few dashes of hot sauce, and then left the bottle on the table just in case some more spice was necessary, along with a few slices of serrano pepper - and be sure to wash your hands after chopping those peppers so that you can avoid the unnecessary and awkward telephone conversion with your GP on why your personal bits are on fire. Now lets get out there and enjoy the rest of summer, with a bowl or two of summery grits.
GARLIC SAUTÉED KALE WITH CORN AND CHEESY GRITSmakes 2 - 3 servings
cheesy grits adapted from Cafe Flora notes: heavy cream or half and half can be used for the grits. You can even sub in milk if you prefer. I liked to add mozzarella cheese to the grits, but you can use any cheese that you have on hand. Add a bit of butter at the end of cooking to enhance their creaminess.