MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Kiss my grits!"
-Polly Holliday, Actress

The refrigerator light goes on...

There is every reason to use whole grain yellow cornmeal to make your grits. They are so much more flavorful than white grits and better for you. Because the yellow grits have not been stripped of their bran and other nutrients, they are much higher in fiber and lower in calories.

Parmigiano-Reggiano

Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.

All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

Parmesans have about 9 grams of fat per ounce.  This is moderate for cheese.  Good parmesans have such a fine flavor you donít need much. 

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol 


 

Cheese Grits



Servings = 2 | Serving size =about a cup

Cooking Time = 45 Minutes

This recipe can be multiplied by 2.

This recipe may be doubled. The leftovers can be cut into 2 inch squares, seared, and served as polenta cakes.

2 cups water
1/2 cup yellow corn grits (coarse ground cornmeal)
1/8 tsp salt
1 ounce Parmigiano-Reggiano cheese (grated)

Place the water in a medium sauce pan over high heat.

When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.

Add the salt and stir.

Reduce the heat to medium and cook the grits for 12 minutes, stirring to keep the grits from sticking to the bottom of the pan.

Add the cheese and stir until well blended. Serve immediately.

Nutrition Facts

Serving size = 1/2 cup cooked grits

Servings = 2

.

Amount Per Serving

Calories 166 Calories from Fat 43
  % Daily Value
Total Fat 5g 8%
    Saturated Fat 2g 11%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 383mg 17%
Total Carbohydrates 23g 8%
    Dietary Fiber 2g 8%
    Sugars 0g  
Protein 7g  
Vitamin A 2% Vitamin C 0%
Calcium 17% Iron 7%
Vitamin K 0 mcg Potassium 101 mg
Magnesium 45 mg