Grits & Polenta Recipes?

[ADM]

I am looking for new Grits recipes. Do you have any to share - besides Grits Triangles served over greens with Corn Salsa, or the ever-classic Cheese Grits Casserole? I often use roasted vegetables over chilled and broiled, or baked, grits/polenta. I sometimes make Grillades and Grits. TIA! :)

[funniegrrl]

Do you want a new grillades recipe, or are you looking for something besides that? I have a one that's always popular ...

[Robyn1007]

I like this one from CL.

Polenta with Spinach, Black Beans, and Goat Cheese

Uncooked polenta provides an easy way to add variety to the dinner repertoire; find it with other grains or in the baking aisle near the flour. This is delicious accompanied by a spring salad of watercress, arugula, and sprouts with a light vinaigrette.
Ingredients

1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
1/4 cup chopped drained oil-packed sun-dried tomato halves
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
4 cups water
1 cup uncooked polenta
1 tablespoon butter
1/2 teaspoon salt
3/4 cup (3 ounces) crumbled goat cheese
Cracked black pepper (optional)
Preparation
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute or until golden. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine.

Bring water to a boil in a medium saucepan. Add polenta, butter, and salt; stir well with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Spoon 3/4 cup polenta into each of 4 bowls; top each with 3/4 cup bean mixture. Sprinkle 3 tablespoons cheese over each serving; garnish with black pepper, if desired.
Yield

4 servings
Nutritional Information

CALORIES 356(30% from fat); FAT 12g (sat 6.5g,mono 3.6g,poly 1.1g); PROTEIN 13.8g; CHOLESTEROL 24mg; CALCIUM 135mg; SODIUM 674mg; FIBER 9g; IRON 3.9mg; CARBOHYDRATE 48.8g

[ADM]

Do you want a new grillades recipe, or are you looking for something besides that? I have a one that's always popular ...

Anything goes - and is always appreciated! :)

[ADM]

I like this one from CL. Polenta with Spinach, Black Beans, and Goat Cheese[/F

Thanks Robyn, I do love spinach, but will have to substitute something else because of the Coumadin I am taking :(. Hey, I can work around that, or just eat it once a year! It has already been copied into my MC To-Try list! :)

[funniegrrl]

Here's the Grillades recipe:

Grillades and Grits

From GumboPages.com

Grillades (gree-YAHDS) and grits, like salt and pepper or bread and butter, are an assumed pair in New Orleans. It sounds like dinner, and sometimes it is, but brunch is the most popular menu spot for the Creole dish.

4 1/2 pounds round steak (I have also used petit sirloin, pounded)
2 teaspoons salt
2 teaspoons pepper
Vegetable oil
2/3 cup all-purpose flour
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped fresh parsley
4 garlic cloves, minced
2 (14 1/2-ounce) cans stewed tomatoes, undrained
1 teaspoon dried thyme
3 bay leaves
2 cups water
Cooked Grits

Cut meat into serving-size pieces; sprinkle with salt and pepper. Pour 1/2 cup oil into a Dutch oven. Fry steak in batches in hot oil over medium-high heat until browned (about 2 minutes on each side.) Remove to platter, and repeat until all meat is browned.

Measure pan drippings; add enough oil to drippings to measure 2/3 cup, and return to Dutch oven. Add flour; cook over medium heat, whisking constantly, 10 minutes or until roux is caramel colored.

Stir in onion and next 5 ingredients; cook until tender. Stir in tomatoes, next 3 ingredients, and 1 cup of water, stirring well.

Return meat to Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Remove and discard bay leaves. Serve with Cooked Grits.

Yield: Makes 12 servings