Creamy Grits with Arugula
Prepare enough grits for 6 servings, adding salt to the boiling water. Cooking time will vary depending on whether you use regular grits or quick-cooking grits. While the grits are simmering, saute 6 ounces of minced shallot in 1 tablespoon of butter until they are translucent. Lightly season with salt and pepper, then toss in 2 cloves of minced garlic and saute for another minute. Next, add 4 ounces of roughly chopped arugula and cook until just wilted. Remove from heat. As soon as the grits have cooked, add the shallot-garlic-arugula mixture and gently combine.
This goes well with beef tenderloin, although last night I served it with Osso Buco and roasted asparagus.
Many thanks to Chris of Mele Cotte for hosting this delicious Kitchen of Love event for lovers everywhere.
Happy Valentine's Day!
6 comments:
Sounds interesting, I'll have to try it. But it's pretty hard to beat "regular" cheese grits. I use sharp cheddar cheese. And chicken broth instead of plain water. Allison
YUM. I love grits, and I've been thinking about branching out of the breakfast realm to make them as a side dish--this looks just delicious.
Mmmm... love the idea of the contrast between the creamy grits and the peppery arugala!
Hmmm your grits sound so yummy. I love the idea of the creamy grits.
Great Job!!!
wow, you know, I have always wanted to try grits and just never have, I think the best way to try them is this recipe!! They look soo good. SO on my to test list =) Great Post!!
Though we lived in the Southeast for 5 years, we only ate the Waffle House once on Christmas Day. We were traveling and it was the only place open (even McDonald's was closed!) And, man, those were some tasty waffles. Now grits and arugula-- oh, my -- that sounds perfect.
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