Hopping John with Grits Polenta
recipe Grits Polenta
cup uncooked long grain brown rice
16 ounce package frozen black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
cups chopped red, yellow, and/or green sweet peppers
cup thinly bias-sliced carrots
cup frozen whole kernel corn
tablespoon finely chopped shallot or onion
cloves garlic, minced
teaspoon crushed red pepper
teaspoon black pepper
teaspoons olive oil or cooking oil
medium tomatoes, seeded and chopped
tablespoons snipped fresh parsley
- Cook rice according to package directions, except omit any salt. If using frozen black-eyed peas, cook peas according to package directions; drain.
- In a covered 12-inch skillet cook sweet peppers, carrots, corn, shallot, garlic, thyme, salt, crushed red pepper, and black pepper in hot oil for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
- Stir the cooked rice, black-eyed peas, and tomatoes into vegetable mixture. Cook, covered, over low heat about 5 minutes or until heated through, stirring occasionally. Stir in parsley.
- Meanwhile, cut the grits mixture into 12 wedges. Arrange wedges on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes or until surface is slightly crisp and beginning to brown. Serve the rice mixture over polenta wedges.
cup fat-free milk
cup quick-cooking white (hominy) grits
cup reduced-fat mozzarella cheese
- In a medium saucepan combine 1-1/3 cups water, 2/3 cup fat-free milk, and 1/8 teaspoon salt. Bring to boiling; reduce heat. Slowly add 1/2 cup quick-cooking white (hominy) grits, stirring with a whisk. Cook and stir for 5 to 7 minutes or until very thick. Remove from heat. Stir in 1/2 cup shredded reduced-fat mozzarella cheese until melted. Spread in a greased 9-inch pie plate.
Nutrition Facts(Hopping John with Grits Polenta)
- Per serving:
- 284 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 7 mg chol.,
- 254 mg sodium,
- 51 g carb.,
- 6 g fiber,
- 8 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet