Fresh Corn Grits with Collard Greens and Roasted Cherry Tomatoes
Fresh corn grits topped with collard greens and roasted cherry tomatoes make for a hearty breakfast or brunch.
Yield: 4-6 servings
  • 2 lb cherry tomatoes, quartered
  • 1 tbsp + 2 tsp extra virgin olive oil, divided
  • 1 tbsp + 1¾ tsp kosher salt
  • 12 oz collard greens, stemmed and thinly sliced
  • kernels from 2 large ears sweet corn
  • 1 small yellow onion, diced
  • 1 large garlic clove, minced
  • 4¼ cups water
  • ¾ cup corn grits
  • ½ cup creamed cashews (recipe below)
  • 1 tsp balsamic vinegar
  • freshly ground black pepper
For the creamed cashews
  • 1 cup raw cashews, soaked in water overnight
  • ½ cup water
  1. Heat oven to 400F. Toss the tomatoes in a large bowl with 1 tbsp of the olive oil and ½ tsp salt. Spread on a parchment-lined baking sheet in an even layer. Roast for 30 minutes, or until starting to caramelize. Set aside.
  2. Meanwhile, pour 12 cups of water and 1 tbsp salt in a large pot over high heat. Bring to a boil. Add in the collard greens and cook for 1 minute. Using a slotted spoon, remove the greens to a colander. Squeeze out as much liquid as possible, then finely chop. Set aside.
  3. Return the water to a boil, then remove from the heat and pour in the corn kernels. Let sit for 1 minute, then drain the corn. Set aside.
  4. Rinse and wipe out the pan you used to boil the greens and corn. Return to medium heat and add 2 tsp oil to the pan. Add the diced onion along with ¼ tsp salt. Saute until tender, about 5 minutes. Add in the garlic and saute until fragrant, about 1 minute. Stir in the collards along with ¼ cup of water. Cover and simmer for 3 minutes, or until the greens are tender. Set aside.
  5. Again, clean out the pot and and pour into it 3 cups of water and the remaining 1 tsp salt. Bring to a boil. Slowly whisk the grits into the boiling water, whisking constantly until there are no more lumps. Return to a bowl and then decrease the heat to low. Simmer uncovered until the grits absorb most of the liquid, about 3-5 minutes. Stir in the remaining 1 cup water and simmer, whisking occasionally, until most of the liquid has been absorbed, about 10 minutes. Add in the cashew cream, cover, and simmer until fluffy, about 30 minutes. Fold in the corn. Season to taste with salt and black pepper.
  6. Serve the grits topped with the greens, tomatoes, and a drizzle of balsamic vinegar or baslamic syrup.
For the creamed cashews
  1. Combine the cashews and water in a blender. Blend until smooth. Use immediately or store in the fridge for up to 4 days.
Recipe from Afro-Vegan
Recipe by Joanne Eats Well With Others at