1 tablespoon olive oil
1 large red onion
3/4 cup apple cider vinegar
3/4 cup water
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
6 cups vegetable stock
1 1/2 cups quick cooking grits
Salt and pepper
1 large head broccoli
2 tablespoons olive oil
Juice of 1 lemon
1/4 cup parmesan cheese (grated)
1/4 cup fresh basil, cut into thin ribbons (plus more for serving)
The night before, prepare the pickled onions by slicing the onion into thin rings with a sharp knife or a mandolin. Slice and break apart the rings of the onion to fit into a mason jar.
Add the cider vinegar, water, salt, peppercorns and mustard seeds to a small saucepan over a high heat, stirring regularly.
Once boiling, pour the mixture into the mason jar over the onions. Allow to sit out at room temperature until fully cooled.
Seal the jar and store in the fridge overnight, or until time to serve.
In a medium saucepan, bring the vegetable stock to a boil over a medium high heat. Add the grits, salt and pepper. Whisk thoroughly.
Reduce the heat and cover the saucepan. Let the grits simmer for 7 to 10 minutes, stirring occasionally.
Add half the olive oil and season with additional salt and pepper to taste. Cover and set aside.
Set the oven to broil and line a baking sheet with aluminum foil.
Cut the broccoli into florets, spread out in an even layer on the baking sheet, and drizzle or spray with olive oil.
Season liberally with salt and pepper, and broil about 15 minutes, shaking the tray every 5 minutes or so to ensure even charring.
Transfer the broccoli to a bowl, and add the lemon juice, parmesan cheese and chopped basil. Stir well.
Serve the grits topped with the charred broccoli, pickled onions and fresh basil.
