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February 2012

Parmesan "Grits" with Sweet Peas and Pecans

Grits


I love grits but I don't always have the patience to make them, nor do I want the calories! All that cheese, cream and butter is delicious but it's a artery clogging nightmare. Now when I'm down South there's no way that I'm avoiding the real thing, but here in Ohio there's not (at least to my knowledge!) a grit worth eating between the state lines. 

So, tonight I wasn't really in the mood to cook anything, but I was hungry and of course my darling husband wanted dinner. I thought how about some oatmeal or cream of rice....that's simple enough. So I grabbed the cream of rice box and of course my imagination took over. What resulted was really delicious and I would make it again. It was cheesy, creamy and absolutely satisfying.

This is pretty darn simple and this recipe is for two servings. Take a half a cup of cream of rice cereal and 1 and a half cups of unflavored coconut milk and put in a pan. Bring to a simmer, stirring consistently. Add a cup of frozen peas, a pinch of salt and pepper, a tablespoon and a half of Earth Balance "butter" and a healthy handful of shredded parmesan cheese and keep stirring. Add at least a tablespoon of my favorite season which is Penzeys delightful "Sunny Paris!"  a delightful and "handmixed blend of shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf". When it's thickened, pour into 2 bowls, top with a bit more cheese and some untoasted pecans.If I was eating meat I'd probably chiffonade a bit of prosciutto and stir it in.  

That's it. Simple, delicious and way skinnier than the real thing. If I was going to have a glass of wine with it I'd undoubtably choose a Viognier which would be perfect with the peas!

Enjoy!