Grit Cakes & Local Vegetables with Tomato, Green Onion, and Ryal's Farm Goat Cheese
1/2 lb yellow grits
1 Tbs fresh Rosemary, finely chopped
salt to taste
5 c water
3 Tbs pecan oil
2 c turnip, chopped into 3/4" cubes
2 c winter squash, chopped into 3/4" cubes
2 c crimini mushrooms, stems removed and sliced in half
1 leek, sliced lengthwise then into 1/4" half circles
2 oz butter
1/2 c cherry tomatoes, cut in 4
1 green onion, sliced
1/2 lb goat cheese
Put grits, rosemary, water, and a pinch of salt into medium saucepan. Bring to a boil over medium-high heat, then turn down to a simmer and cover. Cook for 30-40 minutes, stirring occasionally, until water is absorbed and grits are tender. Add more water if needed to cook grits fully.
When grits are cooked, spread them in a 8"x8" pan to form a sheet about 1" deep. Let cool fully. This can be done a day in advance.
Heat pecan oil in a saute pan over medium heat. (Optional: Use butter instead of pecan oil.) Add squash. Stir occasionally. When squash starts to brown, add turnips. When turnips start to soften, add the crimini mushrooms and leeks. Cook until all vegetables are tender.
Cut grits into 12 rectangles. Heat butter in a second pan over medium-high heat. Add grit cakes. Cook until the first side turns golden brown, then flip. Lower heat if necessary to warm grit cakes through.
Divide vegetables among 6 plates. Top vegetables with two grit cakes on each plate. Garnish with crumbled goat cheese, tomato, and green onion.