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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
This recipe contains GERD triggers and those with GERD may wish to avoid it.

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

 

"Food is our common ground, a universal experience."
-James Beard, Legend

The refrigerator light goes on...

This is a great recipe for a quick and easy side dish. Serve it with a simple piece of grilled fish and grilled veggies.

Grits

Grits are coarsely ground dried corn.  Prior to being dried the hull and germ of the kernel is removed.  The resulting “hominy corn” is often bleached prior to grinding.  The larger of the ground kernels becomes grits and the finer is cornmeal (polenta).  

There are three types of grits sold in America today.  The first grinding results in a larger grain and these grits take longer to cook.  Quick grits are grits that have been pressed into smaller granules and, as the name implies, cook much faster.  Instant grits have been precooked and dried.  Adding hot water is all it takes to have instant grits.  (They taste more like hot water than grits.)  

The more basic ingredient that you begin with the better end product you will usually have.  Grits are a great example of how using ingredients in the a less processed state results in a better final recipe.  Instant grits don’t have much flavor and the coarse grind grits have a more complex corn flavor.  

1/4 cup grits = 130 calories, 0 fat, 0g sat fat, 0g mono fat, 3g protein, 29g carbohydrates, 30mg sodium, 5mg cholesterol


 

Tomato Polenta



Servings = 2 | Serving size =1/2 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

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

2 cups water
1/2 cup yellow corn grits
1/8 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano leaves
1 Tbsp tomato paste
1 ounce Pecorino-Romano 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.

Nutrition Facts

Serving size = 1/2 cup

Servings = 2

.

Amount Per Serving

Calories 206 Calories from Fat 38
  % Daily Value
Total Fat 4g 7%
    Saturated Fat 2g 12%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 15mg 5%
Sodium 370mg 15%
Total Carbohydrates 33g 11%
    Dietary Fiber 1g 4%
    Sugars 1g  
Protein 8g  
Vitamin A 6% Vitamin C 3%
Calcium 16% Iron 11%
Vitamin K 3 mcg Potassium 149 mg
Magnesium 20 mg