Friday, February 4, 2011

Parmesan Grits

Here's my healthier take on Parmesan Grits (yes, they can typically be cooked with milk or cream or smothered with butter).

I use organic yellow corn grits from Arrowhead Mills--they're wheat-free/gluten-free, a good source of whole grains, and they cook up in under ten minutes. I cook them up and then stir in a generous portion of parmesan reggiano cheese, the nutty flavor of the cheese perfectly compliments the grits.

I love these grits served with hearty cuts of meat like braised pork belly and sous vide pork tenderloin (I love layering the meat on top, so the juices from the meat run into the grits). They're also great as a side dish or with eggs for breakfast.

Parmesan Grits
Serves 2 people
Cooking time: about ten minutes
Print Recipe

1/2 cup yellow corn grits
2 cups filtered water
1/4 teaspoon salt
1/2 cup grated parmesan reggiano
salt and freshly ground pepper

Add yellow corn grits to water and bring to a boil, stirring constantly. Reduce heat, cover, and simmer for 5 minutes, or until desired consistency.

Stir in parmesan and season to taste with salt and pepper. Enjoy!

Source for Ingredients
organic yellow corn grits (Arrowhead Mills) and parmesan reggiano from Whole Foods

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