“A beautifully simple dish made special with locally milled grits, and produce sourced from a local farmers market. For a stress-free holiday prepare the Grit Cake and Stewed Okra the night before.”

Hosting Thanksgiving this year? Or maybe you just need to make sure you don’t show up to the party empty-handed. Chef Nick is here to help. This year, he is sharing a recipe that will be the talk of the meal, plus it is Vegan and Gluten-free!

Print this recipe here.

Seared Grit Cake and Succotash

INGREDIENTS

For the Grit Cake

1 Cup Locally Milled Grits

4 Cups of Water

TT Kosher Salt

For the Stewed Okra

4 Cups of Okra

1 Onion, Small Diced

3 Cloves of Garlic, Thinly Sliced

1 TBSP Smoked Paprika

1/2 TSP Cayenne

1 Cup Roasted Tomato

1 TBSP Olive Oil

3 Bay Leaves

For the Succotash

1 Cup of Your Favorite Squash, Diced

1/2 Cup of Green Beans, Cut into 1/4 Inch Pieces

1/2 Cup Cherry Tomatoes, Split

1 Cup Fresh Corn

1/4 Cup Dilly Beans, Cut into 1/4 Inch Pieces

1/2 Cup Vegetable Stock

For the Garnish

-Assorted hand-picked herbs such as Dill, Basil, Parsley, Oregano, Thyme

-Benne Seeds

-High-Quality Olive Oil and Lemon Juice

 

INSTRUCTIONS

For the Grit Cake

1. Combine all the ingredients in a pot. Cook on low heat stirring gently and frequently until thickened, 20-25 minutes. Pour into a parchment-lined baking tray that is at least 1 inch deep.
2. Refrigerate overnight or until completely set. Once set use a ring mold to punch out the desired amount of portions. Reserve for later.

For the Stewed Okra

1. Heat a rondeau to high, searing heat. Add a small amount of quality neutral oil. When smoking, add okra and allow some char to form.
2. Reduce heat to medium add onion and sliced garlic. Sweat until the edges of the onion begins to color. Add olive oil and start stirring constantly until fragrant. Add tomato paste and toast until a deep red develops.
3. At this point add the crushed tomatoes and bay leaves. Reduce heat to low and allow bay leaves to step up to top for about 30 minutes.
4. Cool and reserve for later.

For the Succotash

1. Bring a large skillet to medium-high heat. Add a small amount of quality neutral oil. Add squash and cook until al dente. Add the green beans and fresh corn. Allow to cook for 2 minutes stirring frequently.
2. Increase heat to high and add cherry tomatoes until lightly blistered. At this point add the reservered stewed okra and vegetable stock and bring to a simmer.
3. Reduce heat and allow to simmer for 10 minutes. Add dilly beans to finish

For the Grit Cake

1. Preheat the oven to 325 and prepare sheet tray, set aside.
2. Heat a large cast-iron to high heat, add enough quality neutral oil to coat the bottom thoroughly. Add grit cake two at a time searing until golden brown (about 2-3 minutes).
3. Transfer to the sheet tray and bake in the oven at 325 for 5 minutes.

To Plate

1.  Place the grit cake off-center in a shallow pasta bowl. Arrange succotash in a cresset figure around the cake. Allow fill to be a similar height to the grit cake itself.
2. Garnish all over with herbs, lemon, salt, benne seeds, olive oil, and serve.

Trying one of these recipes at-home? Share with us on social by using hashtags #AVery21cThanksgiving and #CookingWith21c. be sure to tag @lockboxlex!