4/6/12

FOODIE FRIDAY -- Parmesan Cheese Grits / Haricot verts

I prefer this cheese grits recipe over the other one that I posted. It actually comes out perfectly every single time. It might be largely due to the fact that this is a Bon Appetit recipe and I have yet to have one of those fail on me.

--Though I must confess that I cancelled my subscription to BA due to the fact they refuse to quit advertising cigarettes. But I’m not here to vent, I’m here to share this recipe!

This recipe was designed to be paired with grilled smoked pork chops. Hormel makes smoked boneless chops, so just look around for them near the ham in the meat section. Toss the chops on a hot grill, and cook until light brown and heated through, about 4 minutes per side. But instead on Sunday night, I cooked a ham steak (warmed up actually) in a pan, high heat to get a slight sear--yum!

And I made  haricot verts (prepackaged in Wal-Mart veggie aisle). Microwave the green beans. Melt 1 Tbls. bacon fat in skillet, toss in one small diced shallot, sauté until translucent, add cooked haricot verts and toss to coat. Salt and pepper to taste.

--For those watching your weight: 1 Tbls. of bacon grease is 3 WW points. This amount of beans is three servings. So you get the yummy flavor of bacon for a mere ONE POINT! Much better than eating dry beans, isn't it?

Parmesan Cheese Grits


4 cups chicken stock
1 1/3 cup quick-cooking grits (Wal-Mart cereal aisle), or yellow corn meal
½ cup grated Parmesan cheese
¼ cup butter, room temp, diced

Bring stock to boil in heavy large saucepan. Add grits in slow steady stream, stirring constantly. Reduce heat and simmer until grits are thick, stirring occasionally, about 10 minutes. Remove from heat. Mix in cheese and butter. Season with salt and pepper. Keep warm.

Enjoy this nice well rounded dinner.

1 comment:

Twisted Sister said...

Yum!