Kale and Grit Cakes

Kale and Grit Cakes
from p. 148 of Quick and Easy Vegan Comfort Food

Grit Cakes:

• 2 cups water
• 1 cup instant white grits
• 1/2 cup shredded vegan Monterey Jack cheese
• 1/2 teaspoon cayenne pepper

Kale:

• 5 garlic cloves, minced
• 1/2 cup sliced white onions
• 1 T EVOO
• 2 large bunches kale, torn
• 4 cups vegetable stock
• 1/2 t pepper

Lightly oil an 8x8 inch baking dish.

To make the grits:

• Bring water to a boil in a medium saucepan. Whisk in the grits and cook for 5 minutes, stirring frequently. Add the Monterey Jack and cayenne and stir to combine.
• Pour the grits into the baking dish and cool at room temperature. When the grits are cool, cut into four cakes, whatever shape you would like. For crispier cakes bake for 10 minutes at 350 F.

To make the kale:

• Saute the garlic and onion in olive oil in a medium saucepan for 1 minute. Add the kale and stock and bring to a boil. Sprinkle with pepper and stir. Reduce heat, cover, and simmer for 45 minutes. Drain off the liquid.
• Position cakes in the center of your serving plate and top with drained kale.