Rendang Grits

We’re a fan of cross-cultural foods that take the best of both worlds and combine them into a singular, cohesive dish that’s more than a sum of its parts. So when our team thought this up, we were immediately smitten by the idea.

Just imagine: cheesy, corny, luxuriously creamy grits, topped with saucy, deeply-spiced, and waft-through-the-whole-kitchen fragrant short rib rendang. Divine! And with Christmas and new year’s just around the corner, this is a dish we’ll be cooking again and again for dinner parties towards the year end, and beyond!

Rendang Grits

SERVES TIME

2 60 Mins

INGREDIENTS

1 Homiah Indonesian Rendang Kit (there are 2 kits per pouch)
1 lb (454g) cubed beef short ribs
½ cup (120ml) coconut milk
1½ cups (380g) corn grits
4 cups (1L) water
½ tsp (2g) kosher salt
½ cup (120g) unsalted butter
1 cup (240ml) heavy cream
¼ cup (2 oz.) grated parmesan cheese
Rosemary & cranberries jam, to garnish (optional)

METHOD

Pour the Homiah Indonesian Rendang Kit into a saucepan or dutch oven, and sauté for 3-5 minutes on medium-high heat until it starts to sizzle.
Add in the beef short ribs, and sauté for a further 5 minutes.
Pour the coconut milk into the pot, bring it to a boil, then turn the heat down to low and simmer for 40-50 minutes until the beef is tender.
While the rendang is cooking, combine the grits, water, and salt in a pot or saucepan. Bring it to a boil, and turn it down to a simmer. Cook for 25-30 minutes, stirring periodically, until the grits are cooked through.
Add the butter, cream, and parmesan into the grits, and stir to combine.
Serve the grits in bowls, top with the saucy rendang, and optionally garnish it with rosemary and cranberry jam. Dig in!

SHOP INGREDIENTS