Seasons Eatings
/I'll finish off this month of in-season recipes with a great weeknight meal, perfect for pairing with grilled shrimp or a poached egg. Grits are stone ground corn, similar to polenta, which would also work in this recipe. The way I prepare them here, they are low in fat and vitamin rich, not what you think of when you here the word grits. I wanted to infuse the the meal with flavor so I finely chopped asparagus stems and sauteed them in a little olive oil and sea salt to combine with the water. I slowly added white grits to the water, bringing them to a boil, then covering and reducing the heat to low, stirring consistently until absorbed. I then added skim milk and stirred until creamy and fully cooked. All said it took about 25 minutes.
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