Vegetable-Topped Baked Grits
In the South, cooked grits (very coarse cornmeal) are frequently served for breakfast. Their comforting texture, though, is especially appealing in this savory vegetable-topped side dish--a fine accompaniment to grilled poultry.
  • 3-1/3 cups water
  • 2/3 cup grits
  • 3/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 large red onion, diced
  • 3 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1 small unpeeled eggplant (8 ounces), cut into 1/2-inch cubes
  • 1 medium zucchini, halved lengthwise and thinly sliced crosswise
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh dill

1. In medium saucepan, bring 3 cups of water to a boil. Slowly stir in grits and 1/2 teaspoon of salt, stirring until grits are thick and creamy, about 10 minutes. Spoon into 9-inch square baking dish and set aside.

2. In large nonstick skillet, heat oil over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft, about 7 minutes.

3. Preheat oven to 400°F.

4. Add bell pepper to skillet and cook, stirring frequently, until almost tender, about 4 minutes. Stir in eggplant, toss to coat and add remaining 1/3 cup water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until eggplant is tender, about 7 minutes.

5. Stir in zucchini, mixing well, and add tomato sauce, vinegar, black pepper and dill. Cook, stirring occasionally, until sauce is lightly thickened and zucchini is tender, about 5 minutes.

6. Spoon sauce over grits, cover with foil and bake until grits are piping hot, about 10 minutes.

Nutritional Information
Per serving: 192 calories, 3g total fat, 0.3g saturated fat, 1.7g monounsaturated fat, 0.2g polyunsaturated fat, 3.7g dietary fiber, 6g protein, 38g carbohydrate, 0mg cholesterol, 436mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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