A couple of weeks ago, I met my friend Marlene at the mall for a cup of coffee. After coffee and conversation, we walked a few laps around the mall and then headed straight to the bookstore. We both love books, and it’s always fun to browse with a friend, who introduces me to new -to-me authors and subjects. I also love to look at cookbooks. Especially the ones in the clearance section.
Fast forward to tonights Tasty Tuesday … “Whole Bowls” by Allison Day, was a great find. It features an incredible variety of healthy vegan and vegetarian one bowl dishes. That, and the gorgeous photos convinced me to add it to my cookbook shelf. Most of the reipes are quick, easy and inexpensive to make. I’ve tried several of them so far, and haven’t been disappointed.
That same evening, I made my own version of Southern Cheddar Grits. I had never cared for grits all that much and therefore just never bothered to make them. That evening I discovered that my husband loves grits!! How could I have missed this in spending the last 38 years with him. So now I’m making up for it by making these grits again. I’ll make it Spanish by using spinach and roasted peppers with a little smoked paprika. Yum!
Here’s the recipe:
- 3 cups of water or vegetable broth
- 1/2 cup of regular, non-instant grits or cornmeal
- salt and freshly ground pepper
- 1/2 cup of grated parmesan or nutritional yeast
- 4 cups chopped kale or other greens
- 1 can black beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 1 tablespoon cider vinegar
- a little chipotle hot sauce or cayenne pepper
- sliced avocado
For the grits, bring the water or broth to a boil.
Slowly whisk in the grits and turn down the flame.
Simmer partially covered for about 15 to 20 minutes.
Stir occasionally to avoid burning them.
Next, add the parmesan or nutritional yeast and a little pepper.
Add all the greens on top, cover the pot and cook a few more minutes until the greens are wilted.
Mix the greens into the polenta and taste for seasoning.
For the beans, combine the black beans, cherry tomatoes, vinegar and a little hot sauce in a pot.
Heat gently for a few minutes.
We shared a store-bought vegetable tamale which I served alongside the grits, beans and avocado.