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Sautéed Winter Squash over Jalapeño-Cheese
Grits: Demonstrated at Athens Farmers Market
Here’s the dish my grandson
August and I demonstrated at the Athens Farmers Market this morning, October 5th.
All the vegetables we used we purchased from the local farmers’ stands at the
Market.
Prepare the grits first, and
keep them warm while sautéing the squash. The recipes serve six-eight people.
Jalapeño-Cheese Grits:
1 cup milk
3-1/2 cups water (or 3 cups
water plus 1/2 cup white wine)
1 cup stone-ground grits (Georgia
1 small jalapeño pepper,
seeded and minced
3/4 teaspoon salt, plus more
to taste
1/4 teaspoon grated black
pepper
2 tablespoons grated Romano
or Parmesan cheese
In a heavy pan, bring milk
and water (or water plus wine, if used) to a boil, being careful they don’t
boil over. Stirring constantly with a whisk or wooden spoon, add the grits in a
thin stream. Reduce heat to medium, and continue to stir frequently, scraping
the bottom of the pot, as the grits begin to thicken, 4 to 5 minutes. Add the
minced jalapeño, salt, and pepper. Reduce the heat to the lowest, cover the pot
and simmer, stirring from time to time, until grits are becoming tender, 20
minutes or more depending on the grits used. Stir in the cheese. Taste, and add
a little salt if necessary. Continue to simmer (or place the pot in a larger
pan with an inch of boiling water to serve as a hot water bath as they simmer)
until ready to serve, stirring from time to time and adding a little water if
becoming thick. The longer the grits simmer the better. Before serving, do a
final taste and adjust the salt, if necessary.
Sautéed Winter Squash or Pumpkin:
1 medium-large butternut
squash or 2-pound piece of heirloom pumpkin (e.g., “Long Island Cheese” or
French)
4 tablespoons olive oil
1 medium onion, diced
1 small-medium green bell
pepper, seeded and coarsely chopped
1 very large clove garlic,
minced
1 small jalapeño, seeded and
minced
2 large tomatoes, cored and coarsely
chopped
1 teaspoon salt, plus more to
taste
1/4 teaspoon ground black
pepper
1/2 cup water (or white
wine), plus more water as needed
6 medium-large fresh basil
leaves, cut in half
2 tablespoons grated Romano
or Parmesan cheese
A little more grated cheese,
or minced parsley, for garnish
Peel the butternut or other pumpkin/squash,
cut it across into 3/4-inch slices, scooping out the seed cavity when you get
to that part. Cut the flesh into 3/4-inch chunks. Fry (sauté) these gently in a
large pan with the olive oil, stirring frequently. Meanwhile prepare the other
vegetables as indicated, keeping the tomato separate.
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| A sample at the Athens Farmers' Market |
When the squash is just
starting to become tender (test with a toothpick), add the onion, bell pepper,
garlic, and jalapeño. Add the salt and pepper, and sauté the mixture, stirring
frequently and scraping the bottom of the pan, until the bell pepper and onion
become tender. Stir in the chopped tomatoes and sauté about 2 minutes, stirring
carefully several times. Add half a cup of water and sauté briefly until the
vegetables are tender. The mixture should be slightly wet. If not, add a little
water to moisten. Taste several bits of vegetable and stir in a little salt, if
needed. Remove from the heat, and stir in the basil and grated cheese.
To Serve
Spread a portion of grits on
a plate. Spoon some of the squash mixture over it. Sprinkle with either a
little grated cheese or minced parsley.
