- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and diced
- 5 cloves garlic peeled and minced
- 2 red Fresno chili peppers trimmed and minced; or use crushed red pepper
- 2 tablespoons butter
- 4 Roma tomatoes chopped
- 1 pint cherry tomatoes left whole
- 2 cups chicken or vegetable stock
- ½ cup fresh basil leaves a few leaves reserved for garnish
- 1 pound squid cleaned; tentacles left whole, tubes cut into rings
- 2 teaspoons extra virgin olive oil
- ½ lemon juiced
- Salt and pepper to taste
- 1 cup yellow corn grits
- 3 cups water
- 1 cup whole milk or ½ cup heavy cream
- 3 tablespoons butter
- Salt, pepper, and paprika to taste
Cook the Sauce Aromatics:
Simmer the Sauce:
Pour in the stock and bring to a bowl. Reduce heat to medium low and simmer over a very, very low boil for 10-12 minutes until the broth is thickened and reduced. Taste and season again to your preferences, adding more crushed red pepper if a spicier sauce is wanted.
After the sauce has simmered, tear the basil leaves in half and stir into the sauce.
Prepare the Grits:
While the sauce is simmering, cook the grits. Bring 3 cups of water to a boil in a medium pot. Stir in the grits and whisk constantly until they begin to thicken, about 5-10 minutes, reducing heat as necessary to keep the grits from bubbling over too much.
Whisk in the butter and milk or cream and reduce heat to low, simmering for 10 minutes and whisking occasionally. Season with salt, pepper, and paprika to taste. Keep warm.
Cook the Squid:
As the grits finish simmering, cook the squid. Turn to the broiler on high. Pat the squid dry and arrange in an oven layer on top of the tomatoes. Drizzle with 2 teaspoons extra virgin olive oil and a sprinkle of salt.
Transfer to the pot to the broiler for 7-9 minutes, checking the squid occasionally, until the squid is opaque and cooked through. Don't overcook the squid.
Calories: 503kcal | Carbohydrates: 50g | Protein: 26g | Fat: 23g | Sodium: 229mg | Fiber: 3g | Sugar: 9g | Vitamin C: 52mg