- Yield: 4 servings
Taste the flavor of Oregon’s state nut in chef Kei Ohdera’s Hazelnut Grits.
- 1 tablespoon baking soda
- 1 pint whole raw Oregon hazelnuts
- 2 small onions, divided
- 1 1/2 cups water
- 2 tablespoons cornstarch mixed in 1/4 cup water
- 5 tablespoons grapeseed oil, divided
- 3 cloves garlic, minced
- Salt and White pepper
- In a medium saucepan, bring water to just a boil then reduce heat to medium-low until water is simmering. Add baking soda first, then hazelnuts. Simmer for 15 minutes or until the skins have softened. Drain hazelnuts and remove skins*. Pulse the hazelnuts several times in a food processor until finely chopped (approximately the size of a grain of rice). Set aside.
- Finely mince one onion and set aside.
- Take the second onion and slice evenly. Heat 1 tablespoon grapeseed oil in a medium saucepan over medium heat. Add the sliced onions to a saucepan and reduce heat to low. Cook until onions are soft and translucent, but not browned.
- Add water and bring to a simmer. Whisk in cornstarch slurry and cook for 1-2 minutes.
- Using an immersion blender, slowly pour in 3 tablespoons grapeseed oil and blend until smooth. Pour mixture through sieve to remove any chunks and set aside.
- Add remaining 1 tablespoon grapeseed oil to a separate pan and cook over medium heat. Once the oil is hot, add minced onion and garlic and cook for 1-2 minutes, being careful not to burn the garlic. Add finely chopped hazelnuts and onion-cornstarch mixture. Stirring continuously and cook until thickened and the mixture resembles the consistency of grits.
- This recipe is easily customized by adding toppings such as fried shallots and herbs such as cilantro and parsley.
*To remove skins, rub hazelnuts vigorously with a clean dish towel.
Based on 4 servings
- Total Fat58g
- Total Carbohydrate15g
- Dietary Fiber7g
Want Facts on Hazelnuts?learn more