June 27, 2010
30 min or less active, fall, gluten-free, side, spring, summer, winter
We're in North Carolina at my family's beach house and I'm already inspired by the friendly, yet steamy south. Yesterday I bought home-grown yellow tomatoes for $1.00 per pound and a watermelon so heavy the farmer had to carry it to our car for just $5.00. Sweet corn and candy-like peaches for pennies each. Brunch was a cheese and egg biscuit for me; fried eggs, grits and white toast for Michael - all washed down with eye-popping sweet, sweet tea. That all inspired me to try a personal spin on homemade grits. Of course lots of cheese and butter (so these aren't healthy!), but I added two grilled jalapenos, chilled the whole mix in a pie pan (vacation rentals don't exactly have a plethora of pans), sliced, fried and served warm. It is probably too loose to grill, but I did have that thought.
Servings: 8
Time: ~20 minutes active; 2 hours total
Price: ~$5.25 total; $0.65 per serving
Nutrition (per serving):
Calories: 225.9
Protein: 7g
Fat: 6.6g
Saturated fat: 6.6g
Carbohydrates: 19.7g
Fiber: 0.5g
Sodium: 472.8mg
Cholesterol: 23.7mg
High In:
Good Source:
Low In: