A recipe from the Sneaky Kitchen
1 cup yellow corn grits or coarse corn meal
4 1/4 cups water
2 tablespoons ground flaxseed
1/2 cup shredded cheddar, low-fat or fat-free
Bring water to a full rolling boil. Sift grits little by little into boiling water, stirring constantly. Water
stop boiling. Continue to boil & stir until grits thicken. Turn
heat very low & simmer for 10 min., stirring often. Add flaxseed & cheese, stirring to mix. Simmer for another
Serve with low-fat gravy, reduced-fat margarine, sprinkled with more
cheese, or plain. One favorite way we serve it is to make nests with Frazzled Onions
& Hot Dilled Baby Tomatoes.
Spread leftovers in a flat dish 1 inch thick. Cover with wax
paper and smooth flat. Refrigerate, covered with the wax paper, until needed.
Note #1: Cut cold
grits into squares or fingers the size of fish sticks. Dip in beaten egg or egg
white, then into fine crumbs. Spray a Teflon skillet with cooking spray & heat
to medium. Add coated grits. Immediately spray tops and sides with more
cooking spray. When browned, turn & brown the other side. Delicious
served plain or with pancake syrup. Leftover grits may also be used as
polenta, either fried or heated in the microwave.
Note #2: If no ground
flaxseed is available, you can use 2 Tbsp oat bran, wheat bran or wheat germ.
Flaxseed, however, adds a delicious nutty flavor & is an excellent choice,
health-wise. Otherwise, cut 1/4 cup of water.
Note #3: A lot
of stirring & scrubbing can be avoided by using a good Teflon saucepan for
grits. They have a tendency to stick, otherwise.