Tuesday, January 25, 2011

Southern Comfort Food

Today I'm enjoying for lunch a combination that perhaps only a gal from Dixie could love, but it's nutritarian friendly and I highly recommend it!


In Three Parts:
  • Bob's Red Mill Yellow Corn Grits (Polenta)--1/4 cup cooked in 3/4 cup water
  • Black-eyed Peas--about 3/4 cup
  • Turnip Greens (or other chopped cooked greens like collards or mustard greens)--1/2 - 1 cup
Arrange these three components in three divisions of a large, wide bowl, then dress with chopped onion and a little vinegar (I like the malt type) on the greens.  Eat in a variety of combinations of grits and peas, peas and greens, greens and grits . . . you get the idea.

Verdict:  Excellent.  I am quite hungry this lunchtime, and I had the greens and peas on hand, already cooked. The grits cook up in no time, and they're 130 calories, 2 grams of fiber, 2 grams of protein, 27 grams of carb for this size serving.

This recipe reminds me of a "favorite" cookbook whose cover always makes me laugh:


I'd love to know what you think of these or if you have suggestions for improvements!