Seasons Eatings

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

--

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.  

--

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.