Okra And Tomato Stew

Ingredients

• 3 tablespoons olive or vegetable oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 pound fresh tomatoes, diced, or one 14½-ounce can diced tomatoes
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 pound okra, stems trimmed, cut into ½-inch-thick pieces
• Lemon juice to taste
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  • 3¾ cups water
  • 1½ cups milk, cream, or half-and half
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ¾ cup old-fashioned or stone-ground grits
  • 3 cups water
  • 1 cup milk, cream, or half-and-half
  • ¾ cup stone-ground grits
  • 3 tablespoons butter, cut into small cubes
  • ½ teaspoon salt

  Sub-recipe steps

  1. Bring to a boil in a heavy-bottomed saucepan: 3¾ cups water; 1½ cups milk, cream, or half-and half; 3 tablespoons butter; ½ teaspoon salt
  2. In a thin, steady stream whisk in: ¾ cup old-fashioned or stone-ground grits
  3. Return to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the grits have visibly thickened, about 20 minutes. Reduce the heat to low. Cook, stirring occasionally, until the grits are soft but not runny, about 40 minutes more.
  4. SLOW COOKER
  5. Bring just to a boil in a medium saucepan: 3 cups water; 1 cup milk, cream, or half-and-half
  6. Pour into a slow cooker set on low. Whisk in: ¾ cup stone-ground grits
  7. Stir in: 3 tablespoons butter, cut into small cubes; ½ teaspoon salt
  8. Cover and cook, stirring every hour, until very creamy and tender, about 6 hours.