I’ve travelled to the South a few times over the last couple of years and absolutely loved it. I enjoyed trying rich, comfort foods and immersing myself in a culture that’s very different from my own California way of life. One of my favorite new dishes to try was grits. I even came home and made my own shrimp and sausage grits. This time, I tried a polenta dish. Polenta is a corn grit. It cooks into a thick consistency, and is perfect for serving as a warm dish or individually like in this recipe. Add some flavorful toppings, and you have the perfect summer appetizer!
- 2 cups organic polenta corn grits
- 6 cups water
- 1/4 cup chopped red onion
- 2 green onions
- 1/4 cup Cotija cheese
- 3 tablespoons butter
- 1/2 cup cherry tomatoes, chopped
- 1 tsp chili pepper
- 1/2 tsp paprika
- olive oil for sautéing
- salt and pepper
- Bring water to boil, slowly stir in polenta.
- Continue to simmer polenta for thirty minutes, stirring frequently. Add in butter. Cook until grits are very thick and stick together.
- Immediately spoon polenta into bottom third of muffin tins while warm and let cool for ten minutes.
- Sauté red onions in olive oil for two minutes until translucent. Add in corn, chili, paprika and pepper.
- Remove polenta from muffin tins and place on grill until outside of polenta is dry and grill lines appear
- Spoon corn mixture on top of polenta.
- Add green onions and Cotija for garnish
Enjoy with the whole family!