Ingredients
- 1 tablespoon olive oil
- 1 tablespoon onion, finely minced
- 2 clove minced garlic
- 1 cup fresh whole corn kernels
- 2 cup milk
- 2 cup vegetable or chicken stock
- 1 cup stone ground grits
- 2 cup kohlrabi greens, cleaned and cut into 1/2 inch pieces
- 1/2 cup cream cheese
- 2 tablespoon parmesan cheese
- 12 ounce watercress
- 1 cup pomegranate juice
Preparation
Baking Directions:
Heat oil in a heavy bottomed sauce pan over medium heat.
Add onion and garlic and cook for two minutes.
Add corn and continue to cook for three more minutes.
Add milk and stock to the pot and bring to a boil.
Whisk in grits and decrease heat to low.
Season with 2 teaspoons of salt.
Then cook the grits for 15 minutes.
Stir in greens and continue to cook an additional 15 minutes or so until it's creamy.
Remove from heat and stir in cheese and parsley and adjust seasoning with salt and pepper.
While corn and greens mixture is cooking, place the pomegranate juice in a small sauce pan over medium heat.
Add a sprig of rosemary and cook until it's reduced by three-fourths.
Place an equal amount of the corn-greens mixture on a warm dinner plate.
Top with a small salad of watercress and drizzle pomegranate syrup on top.
