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. Check for modified food starch in pre-shredded cheese.
"There ain't no such thing as wrong food."
-Sean Stewart, Novelist
I love grits and I love spicy food. This is a great combination, especially with the corn, which adds a great sweet and savory flavor.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1 tsp||olive oil|
|1 large||shallot (minced)|
|1/2 cup||corn kernels|
|1/3 cup||coarse ground cornmeal (aka polenta or grits)|
|1 small||jalapeno pepper or chipotle (minced)|
|1 ounce||reduced fat Monterey Jack cheese (shredded)|
Place the oil in a medium sauce pan over medium high heat. Add the shallot and cook for about 1 minute. Add the corn and cook, tossing frequently, for about 5 minutes until the kernels begin to brown.
Add the cornmeal, water, salt and pepper. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally.
When the grits are done, add the cheese and stir well until melted. Serve.
Serving size: about 1 cup
|Calories 192||Calories from Fat 58|
|% Daily Value|
|Total Fat 7g||10%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 3g||11%|
|Vitamin A 10%||Vitamin C 13%|
|Calcium 11%||Iron 8%|
|Vitamin K 3 mcg||Potassium 282 mg|
|Magnesium 58 mg|