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This Southern dish, traditionally served on New Year's Day, has black-eyed peas, brown rice, carrots, corn, hominy grits, polenta, and sweet peppers. It's no wonder that eating it brings good luck.

Source: Better Homes and Gardens
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Hoppin John with Grits Polenta

Ingredients

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Directions

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  • Prepare Grits Polenta. Cover and refrigerate at least 2 hours or until firm.

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  • Cook rice according to package directions, except omit any salt. If using frozen black-eyed peas, cook peas according to package directions; drain.

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  • 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.

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  • 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.

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  • 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. Makes 6 servings.

Nutrition Facts (Hoppin John with Grits Polenta)

284 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 7 mg cholesterol; 254 mg sodium. 589 mg potassium; 51 g carbohydrates; 6 g fiber; 8 g sugar; 11 g protein; 0 RE vitamin a; 3936 IU vitamin a; 70 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 2 mg iron;

Grits Polenta

Ingredients

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Directions

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  • 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.

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