More eggplant this week! No PRO-blem! For the veggies, use whatever assortment you have. It'll be delicious. I used our CSA eggplant, green peppers, garlic and tomatoes, plus half a large onion. Chickpeas would be good if you want some more protein (or a fried egg on top, which I think I'll do with the leftovers for breakfast), but it's pretty filling already. I sort of wished this was a little saucier but it was good as-is. For the grits, use quick-cooking if you want (and leave out bacon and/or dairy if you want), but the old-fashioned stone-ground kind are delicious if you have the time. Or use polenta, same concept. I think I'm down to two out of the 10 or so jalapenos we got last week. It's been a spicy week.
Jalapeno-Bacon-Cheddar Grits:
(start these first if using the stone-ground kind)
- Boil 6 cups water in a large, heavy pot. Add some salt.
- Lower heat to medium and pour in 1 1/2 cups of stone-ground grits. Whisk well.
- Cook for about 20 minutes, whisking occasionally. Add 1-2 minced jalapenos* and turn the heat down to low.
- After 30-40 minutes total the grits should be thickened & smooth. Add a couple pats of butter and a splash of half & half.
- Add some grated cheddar cheese and some diced cooked bacon (2 strips)
* if you have the patience to roast jalapenos, that would be tasty - add at the end instead.
Roasted Summer Veggies:
- Heat oven to 450.
- Cut vegetables into similar-sized 1-inch-ish pieces: eggplant, peppers, onions, squash, etc.
- Toss veggies in a bowl with some minced garlic, 3 tablespoons olive oil, salt & pepper and whatever other spices you want.
- Spread on a baking sheet and roast for about 15 minutes.
- Stir veggies and add a couple of tomatoes, cut into large chunks.
- Roast for another few minutes.
- Tear some fresh basil over the top and serve the veggies over the grits.
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| Pre-roasted veggies |
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