Romano Grits

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

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

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

2 cups water
1/2 cups coarse ground yellow grits
1/4 tsp salt
1 ounces Pecorino-Romano cheese

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 grits. Stir continuously while adding the grits.

Add the salt and stir.

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

Add the cheese and stir until well blended.

Nutrition Facts

Serving size: 1/2 cup cooked grits | Servings 2

Calories 201 | Calories from Fat 39

Amount Per Serving (% Daily Value)

Total Fat 4g (7%) | Saturated Fat 2g (12%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 15 mg (5 %) | Sodium 461 mg (19 %)

Total Carbohydrates 32g (11%) | Sugars 1g

Dietary Fiber 2g (6%) | Protein 7g

Vitamin A 3% | Vitamin C 0 % | Calcium 15% | Iron 3%

Vitamin K 0 mcg  | Potassium  73 mg | Magnesium  20 mg

 
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