4 cups chicken stock
1 cup stone-ground grits (not instant)
1/2 cup defrosted frozen spinach
1/3 cup grated Parmesan
In a medium pot, bring the broth to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in the cheese, salt, pepper and spinach. Keep covered until ready to serve.
If you’ve been reading this blog for a while you know of my penchant for making side dishes do double duty. Macaroni and cheese with rapini, mashed potatoes with extra veggies etc. While we cook nearly every meal we eat and I generally don’t have any problem coming up with the main dish, side dishes always stymie me. Since we are only two people (and I generally spend a lot of time on the main dish, taking notes and whatnot) it seems superfluous to make two or more separate side dishes. So I either like to stuff vegetables in the main dish or make one all-encompassing side. These grits have your starch/bread covered, the spinach takes care of the vegetable and the Parmesan (besides making it a little creamy without adding butter, cream or even milk) is an excellent source of calcium.