Grits with Nasturtiums and Garlic Scapes
This recipe started with nasturtium blossoms and me wondering how to use them in a dish. Yes, you can just throw them in a salad as a colorful garnish, but I wanted something that would really highlight their distinct, peppery flavor. Mild ingredients like avocado, cream cheese, or white beans would all work. I started thinking about textures, something soft, like savory porridges, which led me to try cheesy grits. Success!
I’m still playing with the proportion of the toppings (and the addition of other ingredients), but the colors are spot on.
Cooking time: 30 minutes
Serves 4:
Ingredients
1 cup grits, polenta, or coarse corn meal
2 cups water (or broth)
2 cups milk
1 teaspoon salt
1/2 cup shredded cheddar cheese (try white cheddar)
1 tbsp butter, plus more for frying (see instructions)
Salt and paper to taste
For toppings4 garlic scapes, finely diced
8 nasturtium leaves, sliced into thin strips
12 nasturtium blossoms, petals separated
Combine the grits, water, milk, and salt in a large pot over low heat. Stir occasionally until the mixture thickens to a porridge-like consistency, about 25-30 minutes. Be care that the bottom doesn’t scorch. Once thickened, fold in the cheese and 1 tbsp butter and stir until everything is melted. Add any salt and pepper to taste.
While the grits are cooking, heat a large frying pan over medium heat. Melt a little bit of butter (I like to hold the stick of butter and slide it across the pan) and add the garlic scapes and nasturtium leaves. Fry them for just a couple minutes, until they start to crisp up.
Ladle the grits into bowls for serving and evenly divide the garlic scapes, nasturtium leaves, and fresh nasturtium flowers into each bowl.
Note: for some reason, I feel like bacon crumbles or pancetta would also work with this dish, though perhaps they’d overpower the nasturtium flavor? Definitely give shrimp a try, a classic pairing with grits.