Charred Cabbage and Grits

STEP 1 — PICKLE THE CORN (1–2 HOURS AHEAD)
Combine the white wine vinegar, water, granulated sugar, kosher salt, and chilli flakes (if using) in a small saucepan. Bring to a boil, stirring until the sugar and salt fully dissolve. Remove from heat and add the corn kernels. Transfer to a clean jar or heatproof container and allow to cool to room temperature before refrigerating. Minimum 1 hour; the corn will keep for up to 1 week in its brine.

STEP 2 — MAKE THE CONFIT TOMATOES
Preheat the oven to 275°F / 135°C. Arrange the halved cherry tomatoes cut-side up in a small oven-safe dish. Nestle in the smashed garlic cloves and thyme sprigs. Pour over the olive oil to come roughly two-thirds up the tomatoes. Season with kosher salt and black pepper. Confit in the oven for 45–55 minutes until the tomatoes are soft, jammy, and just beginning to collapse while still holding their shape. Remove and cool slightly. Reserve the flavoured oil separately for the sauce.

STEP 3 — COOK THE STONE-GROUND GRITS
In a medium heavy-bottomed saucepan, combine the whole milk and water or stock. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. Gradually whisk the stone-ground grits in a thin, steady stream to prevent lumping. Reduce to the lowest possible heat. Cook, stirring frequently, for 35–45 minutes until the grits are tender, creamy, and fully cooked through with no residual raw starchiness. Add additional warm stock or water a splash at a time if they tighten before becoming tender. Season with kosher salt and white pepper. Off the heat, stir in 2 tablespoons of the butter and the cheese if using. Cover and keep warm.

STEP 4 — MAKE THE TOMATO-HERITAGE SAUCE
Heat the reserved confit tomato oil in a medium skillet over medium heat. Add the minced shallot and cook, stirring, for 3–4 minutes until soft and translucent. Add the minced garlic and lemongrass and cook 1 minute further until fragrant. Add the crushed tomatoes or blended confit tomatoes and stir to combine. Season with fish sauce and brown sugar. Simmer for 8–10 minutes until the sauce thickens slightly and the flavours meld. Add the fresh lime juice. Taste and adjust salt. Just before serving, stir in the torn basil.

STEP 5 — CHAR THE CABBAGE
Cut the cabbage through the core into 4 wedges, keeping the core intact to hold each wedge together. Pat the cut faces aggressively dry with paper towels — moisture is the enemy of char. Heat a cast-iron or carbon-steel skillet over very high heat until it begins to smoke. Add the neutral oil. Season the cut faces generously with the kosher salt and black pepper. Working in batches if needed to avoid crowding, place the wedges cut-side down and cook completely undisturbed for 3–4 minutes until truly charred — deep, almost black edges, not merely browned. Flip to the second cut face and char for a further 2–3 minutes. Add the remaining 1 tablespoon of butter to the pan and baste the cabbage for 30 seconds. Transfer to a warm plate.

STEP 6 — ASSEMBLE AND SERVE
Warm the serving bowls or plates. Spoon a generous mound of grits into the centre of each bowl. Rest or lean a charred cabbage wedge against the grits, charred face visible. Ladle the tomato-heritage sauce around and partially over the grits. Arrange 3–4 confit tomato halves alongside. Scatter the drained pickled corn over and around the dish. Finish with a pinch of finishing salt, a drizzle of extra-virgin olive oil, and the micro herbs or parsley. Serve immediately.