Preparation
Make the grits
Put the grits in a medium bowl. Add 3 cups of vegetable stock and mix to combine. Cover and refrigerate overnight. Put the cashews in a small bowl, cover with water, and refrigerate for 3 hours or up to overnight.
排干腰果,然后将其带到搅拌器中,并用1/4至1/3杯水。脉冲,然后混合直至光滑,偶尔刮下碗。搁置。
掠过任何已升至沙粒浸泡液体顶部的船体或谷壳,然后将沙粒和液体倒入中等锅中。添加1/4茶匙。盐并用高火煮沸,连续搅拌直至没有团块。将热量降低至低火,煮熟,偶尔搅拌,直到粒度吸收大部分液体并开始变稠,2至5分钟。在剩下的一杯蔬菜汤中慢慢搅拌,并继续煮沸,偶尔搅拌,直到大部分液体被吸收,大约10分钟。
Stir the cashew cream into the grits, cover, and simmer over low heat, whisking frequently, until the grits are soft and fluffy, about 15 minutes. Season to taste with salt and pepper. The grits should be slightly firm and creamy. If the grits firm up too much before serving, stir in 1 Tbs. of water at a time to reach desired consistency.
Grill the spring onions
用冰和水充满一个大碗,然后放在一边。用高火煮一大锅盐水。将春洋葱加到锅中,并浸泡1分钟。用钳子去除葱,立即将它们插入冰水中以停止烹饪并设置颜色。将葱转移到干净的厨房毛巾上,轻轻拍干,放在一旁。
Heat a grill to medium-high (400°F to 475°F). Lightly oil the grill grates.
Place the oil and 1/4 tsp. salt in a large bowl and mix well. Add the spring onions, tossing to coat. Line up the spring onions side by side on a cutting board and thread about 5 skewers, one at a time, crosswise through all the spring onions at even intervals. Grill the spring onions, turning them several times with tongs, until starting to char, about 5 minutes. Transfer to a plate and sprinkle with flaky sea salt.
触摸冷却后,卸下串。
To serve, divide the grits among bowls, and top with the spring onions. Add hot sauce and a few grinds of pepper to taste.
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