Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard
Facebook1Twitter0Linkedin0Email0X Yummly0 print Advanced | Servings: 4 | Ready In: 60 minutes | Yield: about 8 cups (4 big bowls) Grits are Southern comfort food. Cooked slowly, with love, they become the hearty base for oil-free braised chard. A Sweet-Heat Tomato Jam packs more flavor as sweet tomatoes get a kick from spicy peppers and bright balsamic. This is the ultimate comfort food dish. For a full gluten-free meal, enjoy with Southern Style Vegan Cornbread, Sweet Corn Succotash, and Raw Chocolate Pecan Kentucky Derby Pie. Ingredients For the Southern Peppery Grits: 3 cups water (or vegetable stock) 2 cups almond milk (or other plant-based milk) 1/2 tablespoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon cayenne 1 bay leaf 2 cloves garlic, minced 3/4 cup dry Corn Polenta Grits For the Sweet Heat Tomato Jam: 1/2 pint grape tomatoes 1 (15-ounce) canned diced tomatoes (no salt added) 1/4 cup balsamic vinegar 1/2 tablespoon fresh thyme 1 bay leaf 1/2 teaspoon paprika 1/2 cup water Salt and pepper, to taste For the Caramelized Onions and Chard: 1 sweet onion, thinly sliced 1 bunch chard, stems separated from the stalks and both chopped How it’s Done To make the Sweet Heat Tomato Jam: Combine the halved tomatoes, canned tomatoes, balsamic, thyme, bay leaf, paprika, and 1/2 cup water in a medium pot. Cover and simmer on medium-low for 30 minutes. Remove the lid and cook another 10-20 minutes, until most of the liquid has steamed off and you reach a thick,