Healthy? Not so much. But it counts as a whole grain, right? Ok, I will admit, grits were never a food that appealed to me in any way. That is, until I actually experienced them in the south itself. I have tried to recreate them, but it just has not worked. I’m not sure if it is because the grits I had were 1/2 butter and cheese or if there is some secret of the South that I’m not aware of…but when I found a recipe in this month’s Gourmet magazine for Maverick Grits I knew that I had to give them another try. I loosely followed the recipe and I was very pleased with how it turned out. The taster is not a huge fan of grits/polenta so it was not his favorite, but I think it was his favorite try yet. There was a definite cajun flavor but I think next time I will add more tomatoes, green onions and maybe throw in some greens like kale or something!
I’m not sure if it is because I’m from Wisconsin and grew up eating cheese and crackers on a regular basis or if I have just grown to love artisan cheese but I can easily say that good cheese is one of my favorite foods.
One of my all-time favorite dips. Not necessarily fat-free, but so satisfying. Serve with veggies (cucumber slices and peppers are especially great), endive leaves or pita chips. (Organic ingredients when possible)
Roasted Red Pepper Feta Dip
- 1 8 oz block of Nuefchetal (reduced-fat) Cream Cheese
- 1 6 oz container of feta cheese crumbles
- 1 small jar roasted red-peppers (in water)