Corn Grits With Charred Peppers and Broccoli
For a cozy and produce-packed dinner, top cheesy, corn-studded grits with grilled peppers and broccoli. To pull it off without racing between the outdoor grill and the indoor stove, build a two-zone grill — with one side heated, one not — and think of the unheated side as a back burner. Its gentle heat will gradually cook the grits while the vegetables soften and char over the flames. A squeeze of grilled lemon lifts the smoky flavors, but feel free to also add chopped parsley or basil, or a shake of hot sauce for spice. For pot recommendations, see Tip.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2bell peppers, seeds removed and cut into 1-inch strips
- 1head broccoli, cut through the stem into thin, long spears
- 3tablespoons olive oil, plus more for greasing
- Salt and black pepper
- 10 ½cups whole milk
- 1cup quick-cooking grits
- 1cup fresh or frozen, unthawed corn kernels
- ½lemon, seeds removed
- 1cup (4 ounces) grated sharp Cheddar
- 1garlic clove, finely chopped or grated
Instructions
Step 1
Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, leave one burner off.)Step 2
In a large bowl, toss the peppers, broccoli and oil until coated. Season with salt and pepper. Into a medium, oven-safe saucepan, pour the milk, 2½ cups of water and a big pinch of salt. On the stovetop, bring the milk mixture to a simmer over medium-high, then gradually stir in the grits and corn. (You can do this over the grill’s flame; it will just take longer.) Bring the saucepan, vegetables, lemon, spoon, tongs and potholders to the grill. (A sheet pan makes a sturdy tray.)Step 3
Transfer the saucepan to the unheated part of the grill. Stir occasionally while the vegetables cook. Grill the peppers and broccoli over the flame (direct heat), turning occasionally, until the peppers are soft and wrinkled and the broccoli is crisp-tender, 8 to 12 minutes. If using a gas grill, cover the grill. As they finish, return them to the bowl. Grill the cut side of the lemon until charred, 1 to 3 minutes. Head back inside with the grits, vegetables and lemon.Step 4
Stir the Cheddar into the grits. Season to taste with salt and pepper. If the grits are thick, thin with water until desired consistency. Add the garlic to the peppers and broccoli and squeeze the lemon over top. Toss to coat, then season to taste with salt and pepper. Serve the grits topped with the vegetables.