jalapeno, chard and tomatoes over cheesy grits
This recipe is adapted from a recipe in the cookbook One Pot of the Day by Williams Sonoma: Polenta with Cheese, Garlic and Chard.
This was a perfect dish for fall. It is warm, cozy, and a little bit of spice.
ingredients
4 cups chicken broth
1 cup grits
8 oz gruyere or gouda, chopped into 1/2” increments
2 ounces of high smoke point oil (avocado or grapeseed)
2 bunches Swiss chard
3 tablespoons garlic minced
1 pint of cherry tomatoes
2 jalapeños
1/4 cup of slivered almonds
1/4 cup parmesan, grated
steps
Cook the grits. Combine the chicken broth, grits, salt and pepper in a pressure cooker. Cook on high for 20 minutes. Allow the pressure to release slowly. Once the pressure has released stir in the gruyere or gouda. Keep covered until ready to eat.
pro tip: I found the grits to be a little on the liquid side once the pressure cooker was done. This is okay because it will sit in the pressure cooker for a little bit and some of that liquid will continue to be absorbed by the grits / evaporate. If your grits are much more on the liquid side, I would continue cooking for a couple minutes.
While the grits cook, prep the veggies. Discard the stems from the chard and rough chop the leafs. Dice the jalapeños. Discard the membrane/seeds if you don’t want the heat.
Stovetop. In a saucepan heat oil over medium heat. Add the chard + jalapeños and cook for 1 minute. Add the garlic and tomatoes. Cook for another 3 minutes.
Serve. Plate the grits, add a good spoonful of veggies, and top with slivered almonds and parmesan cheese. S+P to taste.