Okra and Tomatoes on Spicy Old-fashioned Cheesy Grits

The tomatoes and okra are coming in from the backyard garden! Today, I felt like brunch so why not turn a southern classic of okra and tomatoes into a fantastic brunchy feast.

When we travel in the south I love picking up local grits. My favorite are the large grain grits like these I picked up at the market in Charleston, SC. I cooked these according to the package directions. 1 cup of dried equals about 4 cups of cooked grits.

As the grits are cooking slice your okra pods, discarding the tops to the compost pile. These will slime a little and more when you cook,  but do not be grossed out. Magic happens when you add the tomatoes and cook. It helps thicken the sauce and you will not feel slime in your mouth once its chow time.

Chop your tomatoes and garlic into large dices. Also, discarding the scraps to compost. I personally love to get a pop of garlic within a bite. Taste explosion! If your not a garlic fan, just dice it smaller.

In a skillet over med-high add the 2 Tbsp butter and melt. Next, add the leeks until they are wilted and have started to turn a little brown. Season with a little salt and pepper. I like to season in layers to get the perfect composition. Add the large diced garlic and cook until fragrant. I know you will want to stop here, grab a spoon and eat this, but resist the urge!

  Add your okra and stir. Cook for a couple of minutes until you start to see them slime...almost stringy when you stir. Deep breath, you didnt just ruin your butter leeks.  Season in layers so add another pinch of salt and pepper. Add the tomatoes next and cook until they juice. We have lots of heirloom tomatoes to choose from each adding a different flavor. For this recipe I used the Better Boys and it was delicious!! At this point a little sauce has started to make. Add another pinch of salt and pepper and stir. Add a Tbsp of Sherry and let cook down. Taste. Add more salt pepper if needed because everyone likes a certain amount of salt and you know best!

The grits should be ready and hot!! Mix in the cheeses, salt to taste and a nice grind of pepper. Stir until the cheese has melted. Change up the cheese if you have something else in the fridge.

Next add the grits to a plate and make a well.

Add the okra, tomato, and leek mixture to the center. Sprinkle 10 drops of hot sauce of your choice around the outer edge on the grits. Add parmesan flakes, fresh thyme and fresh ground pepper to garnish. Enjoy with a fresh lemon wedge! The lemon takes this recipe to the next level! Mwah!

*TIP- if you have leftover grits don't throw them out. Place in the refrigerator and make grit cakes the next day. See my grit cake ideas!!

**All of my recipes are guidelines so feel free to sub cheeses or use your oil of preference instead of butter to make it a bit more healthy. I season as I go so I encourage you to do the same; just taste as you add ingredients to get your personal preference. DO NOT use frozen okra, frozen tomatoes or Quick Grits. Barf! Leave off the hot sauce if you want a mild version.

Southern Okra and Tomatoes on Spicy Old-fashioned Cheesy Grits

Serving Size: 2

Ingredients:
4 cups of cooked Old Fashioned Grits
2 Tbsp of butter
1 Leek
3 Garlic Cloves
8-10 Fresh Okra Pods
2 Medium Tomatoes
1 Leek
1 Tbsp Sherry
2 oz of cream cheese
1/4 cup of sharp cheddar cheese
1/4 cup of gouda
10 drops of hot pepper sauce
Parmesan cheese for garnish
Fresh thyme for garnish
Kosher salt and fresh-ground pepper to taste

Cook your old-fashioned grits according to the package directions. As the grits are cooking slice your okra pods, discarding the tops to the compost pile. Chop your tomatoes and garlic into large dices. Also, discarding the scraps to compost.

In a skillet over med-high add the 2 Tbsp butter and melt. Next, add the leeks until they are wilted and have started to turn a little brown. Season with a little salt and pepper. Add the large diced garlic and cook until fragrant. I personally love a pop of garlic when I take a bite. If you don't, just dice smaller.  Add your okra and stir. Cook for a couple of minutes until you start to see them slime (don't be grossed out, it will add to the magic sauce in the end and there will be no hint of slime later.) Season in layers so add another pinch of salt and pepper. Add the tomatoes next and cook until they juice. At this point a little sauce has started to make. Add another pinch of salt and pepper and stir. Add a Tbsp of Sherry and let cook down. Taste. Add more salt & pepper if needed.

The grits should be ready and hot!! Mix in the cheeses, salt to taste and a nice grind of pepper. Stir until the cheese has melted.

Next add the grits to a plate and make a well. Add the okra, tomato, and leek mixture to the center. Sprinkle 10 drops of hot sauce around the outer edge on the grits. Add parmesan flakes, fresh thyme and fresh ground pepper to garnish. Enjoy with a fresh lemon wedge!