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Berry good grits

November 15, 2011

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Cranberries earn their place at the table in November, but don’t restrict them to the Thanksgiving bird. Dress up grits instead and savor a sweet-tart burst over a mountain of cheesy bliss. Boost your intake of fruit for the day with a healthy antioxidant kick. Here’s what you’ll need to showcase your cranberries with grits:

Cranberry Sauce

Two cups fresh cranberries

1/2 cup water

1/4 cup orange juice

two tablespoons sugar

Heat all ingredients in saucepan over medium heat, stirring continuously. Bring to a low boil, stir, lower heat, and simmer five minutes.

Mounds of grits

4 cups old fashioned grits

4 cups water

1 teaspoon salt

1 cup shredded Asiago cheese

Bring water to a full boil. Stir in grits and salt. Reduce heat, stir occasionally, and cook over low heat up to 20 minutes, until grits are firm. Gently fold in cheese.

Serve mounds of grits over a bed of baby greens. Dress with cranberry sauce. Yield: four generous servings.

Berry good grits

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