Charred okra, sautéed with corn, tomato, green bell pepper, garlic, and onion top a plate of creamy grits.
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 278kcal
Author Dora Stone
Ingredients
1cupGritswhite or yellow, coarse grind
4 + ¼cupVegetable Broth
1tbsp.Vegetable oil
1lb.Okracut into ½ in. pieces
1Onionyellow, diced
1Ear of corncut into kernels
3Garliccloves, minced
1Green bell pepperseeded, diced
1Tomatolarge, diced
¼cupGreen onionthinly sliced
1tsp.Red pepper flakes
To tasteSaltkosher
To TasteBlack pepperground
Instructions
In a large heavy bottomed pot, bring 4 cups of broth to a boil. Add the grits in gradually while stirring constantly.
Lower heat to a simmer and cover. Stir constantly every five minutes to prevent grits from sticking.
Cook for 20 to 25 min. or until grits are tender. Remove from heat and season with salt and pepper.
While the grits are cooking, set a large sauté pan to high heat and add 1 tbsp. of oil.
When the pan is hot, add the okra and cook for 5 – 6 minutes. Shake the pan every two minutes to let the okra brown evenly. Remove the okra from the pan and set aside.
Using the same pan, turn heat down to low and add the onion and sweat for 2 -3 min. until translucent.
Add corn and ¼ cup of vegetable broth. Cover and cook for 5 min. or until corn is tender and the liquid is close to evaporating.
Add garlic and green bell peppers. Cook for 2 min. then add tomatoes, green onion, and red pepper flakes.
Cook for 5 more minutes, until the tomatoes have begun to soften. Add okra back into the pan. Season with salt and pepper and serve over grits.
Notes
The okra is cooked at a high heat to prevent it from getting slimy. Make sure your pan is hot!