Smoked Masa Grits with Whipped Avocado and Charred Nectarines

Introduction

Morning, friends! Today we are bringing that golden coastal light right to your table. I am taking the soul of a Central Valley harvest and turning it into a creamy, dreamy brunch bowl that feels like a warm hug from the Pacific breeze. We are talking about smoky, stone-ground masa slow-cooked until it is velvet, topped with a whipped avocado silk and those gorgeous, end-of-season nectarines that are just begging for a little char. It is unfussy, vibrant, and exactly what your weekend needs.

Ingredients

• 1 cup organic stone-ground masa harina
• 3 cups filtered water or light vegetable stock
• 2 tablespoons Sonoma extra virgin olive oil
• 1 teaspoon smoked sea salt
• 1/2 cup cashew cream (soaked cashews blended with water)
• 2 ripe Ojai avocados
• Juice of 1 lime
• 1 tablespoon nutritional yeast
• 2 firm-ripe nectarines, sliced into wedges
• 1 Fresno chile, thinly sliced
• A handful of fresh cilantro and mint leaves
• 1 teaspoon agave nectar
• 2 tablespoons toasted pepitas

Instructions

1. In a heavy-bottomed pot, whisk the masa harina into the water or stock. Bring to a low simmer over medium heat, stirring constantly to keep it smooth.
2. Reduce the heat to low, cover, and cook for about 20 minutes, whisking every few minutes until the mixture is thick and creamy. Fold in the olive oil, smoked salt, and cashew cream. Keep warm.
3. While the masa cooks, place the avocado flesh, lime juice, and nutritional yeast in a blender. Process until completely smooth and airy. Set aside.
4. Heat a cast-iron skillet over high heat. Lightly brush the nectarine wedges with a tiny bit of oil and sear for 1-2 minutes per side until they have deep char marks and have softened slightly.
5. In a small bowl, toss the Fresno chiles with the agave nectar and a pinch of salt.
6. To serve, spoon the warm masa grits into shallow bowls. Add a generous swirl of the whipped avocado cream on top.
7. Arrange the charred nectarines and agave-soaked chiles over the cream. Garnish with fresh cilantro, mint, and toasted pepitas for a bit of crunch.

This is the kind of meal that makes you want to linger over a second cup of coffee while the sun hits the kitchen floor. It is grounded, bright, and pure California sunshine on a plate. I cannot wait to hear how it turns out in your kitchen. Enjoy every bite!

Emily