Tuesday, June 19, 2007

Mediterranean Grits

Originally uploaded by weezienyc.

I took a break from restaurant dining the other night and made this dish for my friends in Atlanta. This is an original recipe that I have been conceptualizing for a few weeks. I loved it and so did my guests, but I think it needed another subtle flavor. Test it out and let me know what to add.

Mediterranean Grits
Serves 8
4 cups vegetable broth
2 cups water
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 cup white stone-ground grits
2 cups fresh spinach, chopped
8 oz. feta cheese
½ cup pine nuts
1 cup grape tomatoes, chopped

Bring broth, water, salt, and olive oil to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat and simmer until thick (for about 45 minutes), stirring occasionally.

Stir in spinach – cook for 10 more minutes. Stir in cheese and serve topped with pine nuts and garnish with tomatoes.

I served it with a balsamic pork loin and steamed summer veggies. It was a good combination. Oh and I almost forgot, we made Grits Brulee for dessert. More on that soon.

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