Seasons Eatings
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I'll finish off this month of in-season recipes with a great weeknight meal, perfect for pairing with grilled shrimp or a poached egg. Grits are stone ground corn, similar to polenta, which would also work in this recipe. The way I prepare them here, they are low in fat and vitamin rich, not what you think of when you here the word grits. I wanted to infuse the the meal with flavor so I finely chopped asparagus stems and sauteed them in a little olive oil and sea salt to combine with the water. I slowly added white grits to the water, bringing them to a boil, then covering and reducing the heat to low, stirring consistently until absorbed. I then added skim milk and stirred until creamy and fully cooked. All said it took about 25 minutes. Recipe below...
Asparagus Grits
Ingredients
1 bunch of asparagus
1/2 cup white grits (now at Trader Joes)
1 1/2 cup water
1 tbsp olive oil
1/2 cup low fat milk
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Prep asparagus by removing woody part of stalk, and chopping in thin slices up to just below the tip. Reserve tips for roasting. Heat 1/2 tbsp of olive oil over medium-high heat in a deep saucepan. Add chopped asparagus, saute for about 5 minutes until soft. Add water and 1 tsp of cracked sea salt. Bring to a boil, gradually adding the grits, stirring constantly, bringing back to a boil. Cover and reduce heat. Stir frequently until the water is absorbed. Add the milk and continue to cook, covered, stirring until creamy.
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To prepare the asparagus tips preheat oven to 375 degrees. Toss with remaining olive oil and a pinch of sea salt. Spread onto a sheet pan and roast for about 10 minutes until the heads are crisped and tender. Serve atop the grits, with grilled shrimp or a poached egg.
