I used 1/8 cup corn grits, 1/8 cup buckwheat, added 3/4 cup water, cooked in the microwave for 2 minutes; stirred, let cool while I heated up my frozen fruit (fresh Wisconsin fruit from the farmer's market). Cooked the cereal for another minute. added the fruit; let stand for another 10 minutes or so to cool and cook a little more. This is my favorite breakfast so far. I ordered some oat bran and when that arrives I might try a mixture of all three, but it's hard to imagine I will like it more than this. I've always loved grits.
5 comments:
Try your grits for lunch or supper, cooked with some garlic and black pepper, as a base for cooked greens (esp. collards or turnip) with chopped raw onion and a dash of cider vinegar. Soul food!
Oh, and black-eyed peas! How could I forget?!
HI Cindy, these are great ideas! I will definitely try this!
I buy Bob's Red Mill Coarse Ground Corn Grits (aka Polenta) and it cracks me up everytime that the label is worded that way. I like savory polenta as a base for vegetables as Cindy mentions and I too like it with fruit.
I have a fruited baked polenta recipe around here somewhere. What is it with me and the baked casserole type stuff? I guess make it once and eat it eighty-eight times is just appealing to me.
Kidding on the 88...
Holly I had to look up grits and polenta and corn meal to figure out what's what. it turns out it's all just coarse ground corn which is just what i want. today I had it with my greens, tomatoes and onions as breakfast. It was great!
Post a Comment