Creamy Corn Grits, Bean Salad with Kombucha Vinaigrette, Roasted Veggies & Eggplant Chips

Creamy Corn Stock Grits

2 ½ lbs      corn on the cob
10 cups     water
1 Tblspn    black peppercorn
1 Tblspn    coriander
6                parsley stems
2                celery stalks
2                bay leaves
½               yellow onion
1 cup         grits

  1. Preheat a cast iron pan on high heat. Place the onion, cut side down, in cast iron pan and deeply char. Take kernels from cob. Juice the cob in a bowl. To juice the cob, press the back of a spoon over the rows to squeeze the liquid from the cob.  Puree the kernels. Add all the ingredients to a small stock pot. Bring them to a boil for about 5 min. Return the pot to a simmer. Let simmer for about 2 hours then strain. You can freeze the stock to use at a later date.
  2. To cook the grits, bring 4 cups of the corn stock to a simmer and add grits. Cook until grits have absorbed the liquid and are thick and creamy.


Roasted Eggplant

1              Japanese eggplant, peeled and cut into 1 in. dice
1 tsp        Kosher salt
3 Tblspn  Olive Oil
Magic Unicorn Seasoning Salt as needed

  1. Place the eggplant in a colander or salad spinner and sprinkle with the salt. Toss to combine, then let the eggplant sit for 30 minutes. Arrange a rack in the middle of the oven and heat to 400°F. Rinse the eggplant under cool water and then dry thoroughly. (This is where the salad spinner comes in handy.) If you’re working with a colander, place the rinsed eggplant cubes out on a few layers of paper towels and pat dry with a few more towels. Transfer the eggplant to a baking sheet and spread out into a single layer. Drizzle with the oil and toss to coat. Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more.

Charred Peppers & Corn

4               assorted color bell peppers
1 ear         corn
½              yellow onion, large dice
2 Tblspn   High Heat Oil, such as safflower
Salt & Pepper to taste

  1. Preheat a large cast iron skillet. Slice bell peppers into thick strips. Remove kernels from corn cob. Add oil to pan and allow to heat until shimmering. Add bell peppers, corn kernels and onion and cook until well charred. Add salt & pepper to taste.

Eggplant chips

1            Italian or Japanese eggplant
4 cups    seasoned flour
2 cups    buttermilk or butter whey
4 qts      vegetable oil for frying

  1. Slice eggplant 1/8 inch thick. Split flour between 2 baking dishes. In another baking dish crack 4 eggs and whisk them. Put oil in a hard bottom pot and bring the oil up to a temp of 350 degrees. Dredge the eggplant in seasoned flour, dunk in egg wash, then dredge in flour again. Fry the dredged eggplant until golden brown in the oil.

Bean Salad

½ lb       Long Beans
2 cups    water
1 tsp       table salt

  1. Cut beans into 1 ½ inch slices and set aside. Bring water to a rolling boil. Add beans and salt. Cover and reduce heat to medium. Cook for 15 minutes or until desired doneness. Drain. Can be served warm with Kombucha Honey Vinaigrette or add vinaigrette after chilling beans in the refrigerator for at least 1 hour.

Kombucha Honey Vinaigrette

¼ cup       kombucha
2 Tblspn    water
2 Tblspn    honey
1 tsp          Doux South mustard
salt and pepper to taste
¾ cup       olive oil

  1. Place kombucha, water, honey, and mustard in a mixing bowl. Emulsify olive oil into kombucha honey mixture with a whisk. Season with salt and pepper.

Final assembly

Put ½ cup creamy corn grits in a bowl and top with roasted eggplant, charred corn & peppers, and an eggplant chip. Serve the bean salad on the side.