Savory Grits With Shallots, Corn, and Green Onions

Many of the recipes I use have been found online. My very first computer with Internet access would captivate me for hours with the endless supply of recipes that I found. I especially love when the recipes have ratings, because it makes it easier to gauge how it will all really turn out in my home kitchen with out a full staff of professionals. For years I have turned to Gourmet Magazine's website www.epicurious.com for new recipes and ideas. I have made some of these recipes so many times, that they feel like my own. These are the ones I will share...

This one is on the very top of that list!

Enjoy!




SAVORY GRITS WITH SHALLOTS, CORN AND GREEN ONIONS

A quick and easy side dish that goes well with roast chicken, turkey or pork chops.

2 teaspoons vegetable oil
1 cup chopped shallots
3/4 teaspoon dried thyme
2 1/2 cups frozen yellow corn kernels, thawed
5 cups (or more) water

1 teaspoon salt
1 cup quick-cooking grits
1/2 cup chopped green onions
1/2 teaspoon hot pepper sauce

Heat vegetable oil in medium nonstick skillet over medium-low heat. Add chopped shallots and dried thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 1/2 cups thawed yellow corn and sauté 3 minutes. Remove from heat. Purée remaining 1 cup corn and 1/2 cup water in processor.

Bring 4 1/2 cups water and salt to boil in heavy large saucepan. Gradually whisk in grits. Reduce heat to medium and cook until grits boil and thicken, stirring occasionally, about 6 minutes. Add shallot mixture, puréed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, adding more water if mixture is too thick, about 4 minutes. Season to taste with salt and pepper. Transfer to bowl and serve. Per serving: calories, 190; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0

Makes 6 servings.

Bon Appétit
Cooking for Health
November 2000


Link to the recipe found here:http://www.epicurious.com/recipes/r...ws/views/104178