Try this Soon!

From todays Austin American Statesman's article on grits:
Curried Grits with Greens
2 Tbsp. olive or grapeseed oil, divided
1/2 onion, diced
1/2 tsp. salt
1 cup grits (Hominy or yellow cornmeal will work fine, but Cote prefers yellow cornmeal.)
2 cups water
1/2 cup coconut milk
2 tsp. red curry paste
1 tsp. yellow curry powder
1 large bunch Swiss chard, collards, spinach or other greens, chopped


In a sauce pan, heat 1 Tbsp. oil over medium-low heat and add onions and salt. Saute onions until caramelized, about 20 minutes. (The longer you cook them, the darker and sweeter they become.)

In the same pan with the onion, pour grits in the pan with onions and water and stir. Add water and cook, with the lid on, for 7-9 minutes. Mix in coconut milk, red curry paste and yellow curry powder. In a large saute pan, heat 1 Tbsp. oil over medium heat and saute greens for 3-4 minutes (longer for collard greens) until softened. Serve with grits.

- Adapted from a recipe by Sonya Cote, East Side Show Room chef