sweet miscellany

Cheesy vegan grits form a pillowy base for stewed summer okra and tomatoes. Old Bay seasoning, shallots, and garlic lend plenty of delicious flavor to round out this vegan and gluten free dish!

The first true memory I have of eating okra was when I was in my mid-20s at my local farmers market when I lived in East Texas. The farmer had me try it raw so I obliged because she insisted it was her favorite way to eat it. Before that moment I’m sure I encountered okra at some point in my life, most likely fried. But I honestly can’t pinpoint a specific culinary memory or experience. It wasn’t something that regularly made its way onto my plate as a kid so it’s not shocking that I would have to discover it as an adult.

Now that I’ve been working regularly alongside farms for a few years, I know how incredibly prolific okra is here during the summer. It’s damn near one of the only crops that keeps producing without a fuss into July and August. As much as it takes to our climate here, it’s rare to see okra in a grocery store. This is a major indicator of how little local produce actually makes its way onto grocery shelves. And to me, this is both incredibly frustrating and mind-boggling. Without diving deeper into the rabbit hole of the importance of eating as locally as possible, I’ll say that this example is one of many that led to the creation of Little Radish Provisions.

So lets get back to Okra, or what I like to lovingly call Witch Fingers. Okra has a mild, grassy taste that is often underused and unappreciated due to folks not liking its mucilaginous qualities. Okra is a member of the mallow family along with hibiscus, cotton, and cacao. As much as we like to think of okra as a southern American staple, okra made its way to this region by way of the slave trade around 1719. Enslaved Africans not only brought the seeds of this plant but their extensive knowledge pertaining to planting, harvesting, and cooking it. It is because of them that okra made its way into southern cuisine and more specifically, dishes like gumbo. And, it is because of them that I am now able to share this recipe with you today.

Cheesy Grits with Stewed Tomatoes & Okra

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• Author: Courtney
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Cheesy vegan grits form a pillowy base for stewed summer okra and tomatoes. Old Bay seasoning, shallots, and garlic lend plenty of delicious flavor to round out this vegan and gluten free dish!

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Ingredients

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for the grits/polenta

• 1 can coconut milk (or, 1 2/3 cup milk of your choice)
• 2 cups water
• 1 cup grits/polenta 
• salt/pepper to taste
• a heaping cup of vegan or regular shredded cheddar cheese

for the stewed tomatoes and okra

• 1 tbsp olive oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• 2 tsp of Old Bay seasoning, divided
• quart of okra, stems removed and sliced into thick rounds
• salt/pepper as needed to season
• quart of tomatoes, large dice
• 1/2 cup water
• zest of 1 small lemon

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Instructions

Start with the grits. Add the coconut milk and water to a large pot. Mix initially to combine, then heat the liquids over medium high. Once they come to a boil, add a large pinch of salt along with the grits. Drop the heat down to medium, then continue to whisk the grits until they start to thicken and sputter. Once this happens, drop the heat down to low, cover the pot, and allow them to cook for 15 minutes. After 15 minutes, remove the grits from the heat and carefully stir in the shredded cheese. Once the cheese has melted, taste the grits and season with salt and pepper as needed. 

While the grits are cooking, you can start the stewed vegetables. Heat a large skillet over medium heat. Once the skillet is hot, add the oil. When the oil comes to temperature, add the shallot and cook for 2-3 minutes or until translucent. Make sure to stir it frequently so that it doesn’t burn. Add the garlic and cook for about 1 minute, then add 1 teaspoon of the Old Bay, the okra, and a small pinch of salt. Stirring regularly, cook this mixture until the okra softens and turns a more vibrant shade of green. This should take 3-5 minutes.

Once the okra softens, add the tomatoes, the water, and the remaining teaspoon of Old Bay seasoning. Stir to combine, then cover the pan. Cook the mixture for 5 minutes covered, then remove the lid, stir the mixture, and cook for an additional 5 minutes. Carefully taste the stewed vegetables and season with additional salt/pepper as needed. Remove the pan from the heat and stir in the lemon zest.

Serve the stewed tomatoes and okra over bowls of the cheesy grits.

Notes

I used vegan cheese but please use what you like. I strongly encourage you to seek out both the okra and tomatoes from farmers in your area. I made and photographed this at the tail end of tomato season where I am so if you can’t source tomatoes locally, you can sub in canned diced tomatoes. Old Bay seasoning provides a bit of a shortcut in this recipe rather than calling for a bunch of different spices. You can use a general Cajun/Creole seasoning in its place if you like, but keep in mind that these mixes often contain salt so it is best to wait until the end of cooking to taste and adjust with more salt and/or pepper.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: main