Sonya Coté’s Comforting Curried Yellow Corn Grits Recipe

Eden East chef/owner highly recommends these grits

The executive chef and owner of Eden East, Sonya Coté, says: “Note to the home cook: I’m always pushing to support local, so the recommended grits in this recipe are what makes the dish so fresh and comforting. If you cannot for the life of you find Texas yellow corn grits and absolutely have to substitute, then I guess you can use Bob’s Red Mill.”

The grits with some chicken and veggies (Courtesy of Sonya Cote)

Curried Yellow Corn Grits

Yield: serves 8-10 (or maybe only 6 depending serving size)


2 Tbsp coconut oil

2 cups organic yellow corn grits (“Texas homestead heritage”)

1 large yellow onion or a handful of spring onions, diced

1 can coconut milk

4 cups vegetable stock (“or chicken – whatever you made this week”)

2 Tbsp red curry paste

1 Tbsp yellow curry

kosher salt & fresh black pepper


1) In a medium saucepan on medium-high heat, warm the coconut oil

2) Toss in the onions and stir until translucent

3) Add corn grits and toast them until you can tell that the color has changed to a more opaque yellow

4) Turn down the heat slightly and add your stock but be very careful because it could pop. With that said, don't be afraid to do it quickly! Stir the stock immediately so that it doesn’t stick to your pan.

5) After a bit of simmering, add the coconut milk; these grits need to be simmered slowly for a minimum of 20 minutes (unless you use the Bob’s), stirring often

6) Add your seasonings and stir around until evenly dispersed, adjusting the consistency using water if necessary

7) Eat immediately!

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recipes, Eden East, Chronicle Cooking, Sonya Cote, sides

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