This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Grits ain't groceries." -Titus Turner, R & B Singer
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.
Servings: 2 | Serving size: about 1/2 cup cooked grits
Cooking Time: 30 Minutes
This recipe can easily be multiplied or halved. The leftovers can be cut into 2 inch squares, seared & served as polenta cakes.
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.
Serving size: about 1/2 cup cooked grits
|Calories 196||Calories from Fat 39|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 31g||10%|
|Dietary Fiber 1g||3%|
|Vitamin A 5%||Vitamin C 0%|
|Calcium 11%||Iron 10%|
|Vitamin K 6 mcg||Potassium 74 mg|
|Magnesium 17 mg|