Savory Grits With Sautéed Fava Beans, Roasted Fennel and Thyme

Ingredients:

• For the fennel

  • 2 medium-sized fennel bulbs (about 3/4 pound each)

  • 1/4 teaspoon coarse sea salt

  • Freshly ground black pepper

• For the fava beans

  • A little over 2 pounds fresh fava beans, or 2 cups frozen fava beans, thawed

  • 2 teaspoons extra-virgin olive oil

  • 1 large garlic clove, minced

  • 1/2 cup vegetable broth

  • 1/2 teaspoon coarse sea salt

  • 1 tablespoon fresh thyme

• For the grits

  • 2 tablespoons extra-virgin olive oil, and more for drizzling

  • 1/4 cup finely chopped onion

  • 1 teaspoon ground cumin

  • Coarse sea salt

  • 4 cups vegetable broth (divided)

  • 3/4 cup yellow grits or coarse cornmeal (such as Bob's Red Mill)

  • 1/2 cup Creamed Cashews (see note)

  • Freshly ground white pepper

Directions:

Preheat the oven to 375 degrees.

To make the fennel:

Step 1: Cut the stalks and fronds off the fennel so you are left with just the round white bulbs at the base. Cut each bulb lengthwise, into eight pieces, and remove the core.

Step 2: In a large bowl, combine the olive oil with the salt. Add the fennel and toss well to coat.

Step 3: Arrange the fennel on a parchment-lined baking sheet and roast until the fennel begins to caramelize, about 40 minutes, stirring every 10 minutes for even roasting.Sprinkle with pepper and set aside.

To make the beans:

Step 1: If using fresh fava beans, shell, blanch and peel them, then set aside (see note). If using frozen beans, rinse them until they are thawed and set aside to drain.

Step 2: Combine the olive oil and garlic in a large skillet over medium heat and sauté until fragrant and golden, about 2 minutes.

Step 3: Add the broth, the salt and reserved beans. Lower the heat to medium-low, partially cover the skillet, and simmer until the beans are tender, 12-14 minutes. Add the thyme, stir the mixture well, and cook for an additional minute.

To make the grits:

Step 1: In a medium-size sauté pan over medium heat, warm 2 tablespoons of the olive oil and add the onion, cumin and 1/2 teaspoon of salt. Cook for about 7 minutes, stirring occasionally, until softened. Set aside.

Step 2: In a medium-size saucepan, combine 3 cups of the stock and 1/2 teaspoon of salt and bring to a boil. Whisk the grits into the liquid until no lumps remain. Return to a boil, then quickly lower the heat to low. Simmer, whisking occasionally to prevent the grits from sticking to the bottom of the pan, until the grits have absorbed most of the liquid and are beginning to thicken, 3-5 minutes.

Step 3: Add the remaining cup of stock and simmer for another 10 minutes, whisking occasionally, until most of the liquid has been absorbed. Stir in the 1/2 cup of Creamed Cashews and the onion mixture, cover, and simmer, whisking frequently, until the grits are soft and fluffy, about 30 minutes. If desired, add a few tablespoons of water to thin out the grits. Season with salt and white pepper to taste.

Step 4: Top each serving of grits with several slices of roasted fennel and about 1/2 cup of the beans. If desired, drizzle each serving with a little olive oil.

Note: To shell, blanch and peel fresh fava beans, first, bend the tip of the tough outer shell, pull down the seam and remove the bean inside. In a saucepan over high heat, bring water to a boil. Add the fava beans and cook for about 45 seconds. Drain and immediately rinse in cold running water. Transfer the beans to a bowl filled with cold water. Pinch each bean to remove its skin. Discard the skin.

Note: To make Creamed Cashews, soak 1 cup raw cashews overnight and drain, then add to an upright blender with 1/2 cup water and blend until smooth.lemon zest and juice to potatoes and toss well; season with salt and pepper.

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Recipe Source: The Inspired Vegan by Bryant Terry