As the evenings are getting colder, I have been going through my pantry to see what I can use to make warm, hearty dinners.
pearl barley and grits were both competing to see who gets to me first
This recipe becomes rich and comforting thanks to the creamy avocado and a bit of cheese (both good healthy fats).
Also, it is fuss-free, doesn’t require too many ingredients and can be made in under 30 minutes.
1 cup grits (corn dalia)
3 cups water
1 bunch spring onion (scallion)
100 grams sweetcorn kernels
1 small ripe avocado
Chicken or vegetable stock cube (optional)
1 tablespoon oil
1 tablespoon grated cheese (I used Cheddar)
Salt to taste
- First, prepare the vegetables. Wash and chop the spring onion, keeping the white and the green parts separate.
- Wash and dice the tomatoes.
- Wash the sweetcorn kernels (if using canned, drain and keep aside).
- Heat oil in a saucepan and when it heats up, add the spring onion (reserving some white part for garnish).
- Turn down the heat, add tomatoes, cover and cook for 2 minutes.
- Add the sweet corn and salt, mix, cover and cook for further 2 minutes.
- Turn the heat to high, add water, stock cube is using (I used chicken for this recipe) and let it come to boil.
- Once it start boiling, add the grits, mix well, turn down the heat to minimum, cover and let it cook for 15-20 minutes.
- Make sure to check in-between in case it is sticking to the bottom of the pan.
- While the grits are cooking, peel and finely chop the avocado.
- Once the grits are cooked, open and add the avocado and cheese. Give it a good stir, cover and cook for 2 more minutes.
- Turn off the gas and let it rest for 5 minutes.
- Transfer to a pasta bowl and garnish with the reserved spring onion.
- Serve with some chilli sauce. I like mine with the hot Tabasco.
- Spicy Avocado Dip Recipe (kraftrecipes.com)
- New recipe: Non-chicken and sweetcorn soup (daisyflowersblog.wordpress.com)