Here’s a healthy, easy dinner idea for you.
At least, I think it’s healthy. New York Times said so. Does that count for something? And as for the creamy, cheesy grits…well, maybe not so much.
How about a semi-healthy, easy dinner? Does that work for you?
Oh. And you also have to like some heat. I forgot to mention that part. Has anyone out there ever tried Cabot Habanero Cheddar? It’s pretty ridiculous. Daniel can’t even handle it. Unless you’re a freak like me, you might want to opt for a regular sharp Cheddar. Either way, you’ll get a nice bite from the jalapeno, so all will be well in the world of spicy grits.
I love cheesy grits. They’re probably one of my favorite things. Made *way* spicier and matched with tangy (and healthy!) fried green tomatoes, it’s a winning combo.
Fried Green Tomatoes + Spicy Grits
Adapted from Tasty Kitchen
- 2 whole green tomatoes, sliced
- 1 cup cornmeal, divided
- 1/4 cup low-fat milk
- 2 cups water
- 1/2 teaspoon kosher salt
- 2 fresh jalapenos, chopped
- 1/2 cup Habanero Cheddar cheese {use regular Cheddar to bring down the heat}
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons butter {I use Smart Balance}
In a medium saucepan, combine salt and water. Bring the water to a boil and whisk in the remaining cornmeal to prevent lumps from forming. Reduce heat and stir grits occasionally. Once they begin to thicken (after 5-10 minutes), add in the jalapenos, cheese, and pepper. Stir for a few more minutes until they reach desired consistency. Just before serving, stir in butter.
Meanwhile, heat a thin layer of oil on medium-high in a pan. Pour half the cornmeal into a bowl. Dunk the tomato slices in milk, and then in cornmeal. Fry for 1-2 minutes on each side, or until they start to brown. Serve over spicy cheese grits.
I want to make these. yum!
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