This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check to make sure your cornmeal is labeled gluten free.
"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees." -Mario Batali, Chef
I prefer to use coarse ground yellow cornmeal but white is OK. You do want to look for a cornmeal that is labelled "whole grain."
Servings: 2 | Serving size: 1 cup cooked
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Place the water and salt in a large sauce pan over high heat.
When the water boils, slowly pour in the grits while whisking continuously.
Reduce the heat to a simmer and cook for about 15 minutes. Whisk frequently.
When the grits are nearly done most of the water will have evaporated and the grits will be tender but not mushy.
Serving size: 1 cup cooked
Amount Per Serving
|Calories 110||Calories from Fat 9|
|% Daily Value|
|Total Fat 1g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 23g||9%|
|Dietary Fiber 2g||8%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 6%|
|Vitamin K 0mcg||Potassium 88mg|