1 cob of corn, shucked
1 cup of cherry tomatoes + drizzle of olive oil
1 cup of cream
2 cups of water
1 tsp salt
3/4 cup of grits
1/2 cup white cheddar, shredded
hot sauce to taste
1 tbsp olive oil
1 garlic clove, chopped
1/2 cup broth
1 teaspoon red pepper flakes
1 bunch of kale, chopped thinly

1 bunch rainbow swiss chard

1 package sliced mushrooms
parmesan cheese
1 serrano chili pepper, thinly sliced

Preheat the oven to 425ºF. Place the cherry tomatoes onto a baking sheet
and drizzle with olive oil.  Wrap corn in foil and place on same sheet.  Bake until they turn golden brown and begin
to burst. Remove from the oven and set to the side.

Bring 1 cup of heavy cream, 2 cups of water, and salt
to a boil in a medium saucepan on med-high heat. Once boiling, slowly
add the grits while stirring with a whisk to prevent lumps. Reduce the
heat to med-low and cook for 5 minutes, stirring occasionally. Remove
from the stove and stir in the white cheddar and hot sauce. Cover and set
to the side.

As soon as you place the water and cream on the stove for the grits, add
the olive oil, garlic clove, broth, and kale,  swiss chard, and mushrooms to a large frying pan on
med-high heat. Sautée until the greens are wilted.  Add in red pepper flakes- you can use more or less depending how spicy you like it.

You may need to whisk in a bit of cream or water to the grits to thin
them out, depending on your preferences. Plate the grits, then a
generous serving of kale/chard/mushroom mixture, followed by the corn, and roasted tomatoes.
Drizzle the liquid from the sautéed kale on top, and garnish with
parmesan cheese, and thinly sliced peppers.