Edamame succotash with cheesy grits
Buttery edamame, sweet corn and red pepper cooked Southern succotash style and spooned over creamy cheddar grits, a cozy vegetarian bowl with more protein than you’d guess.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.13 a serving
- 530 calories
- Vegetarian
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 cup milk
- 1 cup quick grits
- 1 cup shredded cheddar
- 3 tbsp butter, divided
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups frozen shelled edamame
- 1½ cups frozen corn
- 2 stalks green onions, thinly sliced
- 1 tsp hot sauce (optional)
From your pantry
- 3 cups water
- 1¼ tsp salt, divided
- ½ tsp smoked paprika
- ¼ tsp black pepper
Each serving has about 530 calories, 23 g protein, 59 g carbs and 24 g fat, and costs about $2.13 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No red bell peppers? Yellow bell peppers work.
- No frozen corn? Canned corn works.
- No green onions? Chives work.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
Bring the water, milk and ¾ teaspoon salt in a medium over medium-high heat, watching so the milk doesn’t boil over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium-high heat
Slowly whisk in the grits, turn the heat to low, cover, and cook 5 to 7 minutes, every couple of minutes, until thick and creamy.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Low heatTimer: 6 min
Dolly’s tip: Pour the grits in a thin stream while you whisk and they won’t clump.Take the pan off the heat, stir in the cheddar and 1 tablespoon butter, and cover to keep warm.
the rest of the butter in a large over medium heat. Add the onion and pepper and cook about 5 minutes, until soft.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Add the garlic and stir 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Add the edamame, corn, smoked paprika, ½ teaspoon salt and the pepper and cook 5 to 6 minutes, stirring now and then, until hot and a few kernels are .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 5 min 30 sec
Dolly’s tip: Frozen is fine straight from the bag. Let the pan sit a minute between stirs so the corn can brown.Stir the grits, adding of hot water if they’ve stiffened, and spoon them into bowls.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Top with the succotash and green onions and pass the hot sauce.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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