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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Grits ain't groceries."
-Titus Turner, R & B Singer

The refrigerator light goes on...

This is a fabulous riff on polenta (grits for those of us who live in the South). The savory sage really complements the smoky gouda.

Grits

Grits are coarsely ground dried corn.  Prior to being dried the hull and germ of the kernel is removed.  The resulting “hominy corn” is often bleached prior to grinding.  The larger of the ground kernels becomes grits and the finer is cornmeal (polenta).  

There are three types of grits sold in America today.  The first grinding results in a larger grain and these grits take longer to cook.  Quick grits are grits that have been pressed into smaller granules and, as the name implies, cook much faster.  Instant grits have been precooked and dried.  Adding hot water is all it takes to have instant grits.  (They taste more like hot water than grits.)  

The more basic ingredient that you begin with the better end product you will usually have.  Grits are a great example of how using ingredients in the a less processed state results in a better final recipe.  Instant grits don’t have much flavor and the coarse grind grits have a more complex corn flavor.  

1/4 cup grits = 130 calories, 0 fat, 0g sat fat, 0g mono fat, 3g protein, 29g carbohydrates, 30mg sodium, 5mg cholesterol

Smoked Gouda Polenta

Servings = 2 | Serving size =about 1/2 cup cooked grits

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

The leftovers can be cut into 2 inch squares, seared & served as polenta cakes.

2 cups	water
1/2 cup	yellow corn polenta (yellow grits)
1/8 tsp	salt
1 tsp	dried sage
1 ounce	smoked gouda cheese (grated)

Place the water in a medium sauce pan over high heat.

When the water boils reduce the heat to medium-high and slowly add the polenta. Stir continuously while adding the polenta.

Add the salt and dried sage and stir.

Reduce the heat to medium and cook the polenta for about 12 minutes, stirring to keep the polenta from sticking to the bottom of the pan.

Add the gouda and stir until well blended, then serve.