Hoppin John with Grits Polenta Recipe
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This Southern dish, traditionally served on New Year's Day, has black-eyed peas, brown rice, carrots, corn, hominy grits, polenta, and sweet peppers. It's no wonder that eating it brings good luck.
Ingredients
- 1 recipe Grits Polenta
- 3/4 cup uncooked long grain brown rice
- 1/2 of a 16-ounce package frozen black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
- 1-1/2 cups chopped red, yellow, and/or green sweet peppers
- 1 cup thinly bias-sliced carrots
- 1 cup frozen whole kernel corn
- 1 tablespoon finely chopped shallot or onion
- 4 cloves garlic, minced
- 2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil or cooking oil
- 2 medium tomatoes, seeded and chopped
- 2 tablespoons snipped fresh parsley
- Prepare Grits Polenta. Cover and refrigerate at least 2 hours or until firm.
- Cook rice according to package directions, except omit any salt. If using frozen black-eyed peas, cook peas according to package directions; drain.
- In a covered 12-inch skillet cook sweet peppers, carrots, corn, shallot, garlic, thyme, salt, crushed red pepper, and black pepper in hot oil for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
- Stir the cooked rice, black-eyed peas, and tomatoes into vegetable mixture. Cook, covered, over low heat about 5 minutes or until heated through, stirring occasionally. Stir in parsley.
- Meanwhile, cut the grits mixture into 12 wedges. Arrange wedges on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes or until surface is slightly crisp and beginning to brown. Serve the rice mixture over polenta wedges. Makes 6 servings.
- In a medium saucepan combine 1-1/3 cups water, 2/3 cup fat-free milk, and 1/8 teaspoon salt. Bring to boiling; reduce heat. Slowly add 1/2 cup quick-cooking white (hominy) grits, stirring with a whisk. Cook and stir for 5 to 7 minutes or until very thick. Remove from heat. Stir in 1/2 cup shredded reduced-fat mozzarella cheese until melted. Spread in a greased 9-inch pie plate.
- Calories 284, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 7 mg, Sodium 254 mg, Carbohydrate 51 g, Total Sugar 8 g, Fiber 6 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 118%, Calcium 14%, Iron 13%. Exchanges: Vegetable 2, Starch 3.
- Percent Daily Values are based on a 2,000 calorie diet
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