About the Dish

  • Summer Squash

    Summer Squash

  • Green Tomato

    Green Tomato

  • Jalapeño Pepper

    Jalapeño Pepper

  • Lemon


  • Stone-Ground Grits

    Stone-Ground Grits

  • PeachDish Salt

    PeachDish Salt


Put 1 1/2 cups water in small saucepan with a lid, and place over low heat. Prepare your mise en place: Quarter squash lengthwise, and cut crosswise into 1-inch pieces. Dice green tomato into 1/4-inch pieces. Holding stem of jalapeno, cut sides off from top down, leaving seeds in center untouched. Thinly slice flesh lengthwise, and dice into no larger than 1/8-inch cubes. (Use caution, and thoroughly wash hands with soap and cold water after handling raw jalapeno. If possible, wear gloves.) Pick mint leaves. Pile leaves on top of one another, and thinly slice widthwise. Halve lemon.
Increase heat under saucepan to high. Place a 10-inch sauté pan over medium heat, and add 2 tablespoons olive oil. Add squash, and sprinkle with 1/2 teaspoon PeachDish Salt. Sauté gently on medium heat, turning squash to brown evenly. Squash should still have texture when done cooking. Turn off heat and leave in pan when finished.
While squash cooks, squeeze the juice of the lemon halves into small glass or ceramic bowl, using a strainer or your fingers to remove the seeds. Add tomato, jalapeno (the whole amount will make a spicy salsa; use less if you prefer it more mild), mint, remaining 1 tablespoon olive oil and 1 teaspoon PeachDish Salt into bowl. Mix well.
When the water comes to a boil, add grits and 1/4 teaspoon PeachDish Salt. Let water return to a boil, then reduce heat to low and cover pot. Stir every once in a while to prevent sticking. The grits are finished when they come to the consistency of a pudding. They should not be thick like mashed potatoes. If they get too thick, just stir in a little hot water. Divide grits between 2 large plates. Spoon the squash onto center of grits, and top with the green tomato salsa.
Use as much or as little of the salsa liquid as you like. Enjoy!