Savoury side dishes: cheese grits and sesame greens

These side dishes are delicious, easy and could easily steal the spotlight of every meal.

Grits have a mild and chewy taste that everyone seems to love. Here's a version for the adults, spiked with green chilis.

Preparation time 10 minutes

Cooking time 50 minutes 

Serves 6

• 750 ml (3 c) water
• 5 g (1 tsp) salt
• 1 garlic clove, minced
• 250 ml (1 c) quick-cooking grits
• 125 g (1/2 c) unsalted butter or margarine
• 350 ml (1 1/2 c) shredded cheddar cheese, divided
• 45 ml (3 tbsp) canned chopped green chili or jalapeño peppers
• 2 eggs
• 125 ml (1/2 c) milk

1. Preheat the oven to 160°C (325°F). Grease a two litre (two quart) baking dish.
2. In a pot, bring the water, salt and garlic to a boil; slowly stir in the grits. Reduce the heat; and stir until thickened, three to five minutes. Remove from the heat.
3. Add the butter or margarine, 250 millilitres (one cup) of the cheese and the chilis; stir until blended.
4. Beat the eggs and milk in a small bowl. Add to the grits and mix well.
5. Pour the grits into the baking dish. Bake, uncovered, until just set and a toothpick inserted in the centre comes out moist but not wet, about 45 minutes. Sprinkle with the remaining cheese.

Make a more substantial casserole by sautéing one kilogram (four ounces) sweet or hot sausage cut into coins. Add the sautéed sausage coins to the grits along with two grams (1/2 teaspoon) dried thyme before pouring into the baking dish.

With a little inspiration and the easy availability of international ingredients, even the most humble vegetables can be elevated to new heights. This succulent stir-fried side dish is full of flavour and crunch. Oyster sauce gives it a briny edge. Try it with fish, poultry, pork or beef.

Preparation time 5 minutes

Cooking time 10 minutes 

Serves 6

• 15 g (1 tbsp) sesame seeds
• 10 ml (2 tsp) canola oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 small Savoy cabbage, finely shredded
• 1 small head bok choy, finely shredded
• 250 ml (1 c) bean sprouts
• 50 ml (1/4 c) oyster sauce
• 30 ml (2 tbsp) water
• Salt and freshly ground black pepper

1. Heat a wok or large nonstick skillet and dry-roast the sesame seeds over medium heat, shaking the pan frequently, until they are just beginning to brown, two to three minutes. Turn the seeds out into a small bowl and set aside.
2. Heat the oil in the pan. Add the onion and garlic, and stir-fry until softened slightly, two to three minutes.
3. Raise the heat to high, then add the cabbage and bok choy and stir-fry until the vegetables are just beginning to soften, two to three minutes.
4. Add the bean sprouts and continue cooking for a few seconds.
5. Make a well in the centre of the pan. Add the oyster sauce and water in the well and stir until hot. Toss the vegetables into the sauce. Add salt, if necessary (this will depend on the saltiness of the oyster sauce), and pepper to taste.
6. Serve immediately, sprinkled with the sesame seeds.

• Look for oyster sauce in the Asian section of your grocery store.
• If you can't find it, replace it with 35 millilitres (2 1/2 tablespoons) soy sauce or teriyaki sauce mixed with 20 millilitres (four teaspoons) of the liquid from canned oysters and a generous pinch of sugar.

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