NO-WORK GRITS WITH EARLY SUMMER PEAS AND ASPARAGUS

Serves 6 to 8.

Note: Make grits in advance and rewarm over bubbling water, or slice and brown on the grill. We serve these as a main dish with green salad and have rhubarb strawberry compote for dessert. Later, in the summer, use fresh corn and cherry tomatoes instead of the asparagus and peas.

• 2 c. grits of choice

• 5 to 6 c. boiling water

• 2 tsp. salt

•11/2 c. mix of shredded sharp Cheddar and freshly grated Parmigiano-Reggiano cheese, or a local cheese with nutty flavor

• Freshly ground black pepper to taste

• Freshly ground nutmeg to taste

• 2 tbsp. butter

• 11/2 lb. pencil-slim asparagus, trimmed of tough ends

• 2 to 3 c. shelled fresh sweet peas, or 15 oz. frozen baby peas

Directions

Fill a 6-quart pot halfway with water. Set to simmer on the stove. Once the water is simmering, pour the cornmeal into an 8- to 10-quart stainless-steel bowl. Whisk in 5 cups of the boiling water and the salt until there are no lumps. Seal the top of the bowl well with foil and set it over the simmering water. Cook for 2 hours, stirring occasionally and checking to make sure the water has not boiled away.

If the grits are too thick, add a little more boiling water. As that cooks, cut the asparagus into 1-inch lengths. Once the grits are tender-tasting with no suggestion of raw metallic cornmeal, fold in the cheese, pepper, nutmeg and butter, then the asparagus. The heat will cook them to tender-crisp. Lastly, add the peas. Serve the grits hot with a cool tart salad on the same plate.

Nutrition information per serving:

Calories296Fat10 gSodium820 mg

Carbohydrates39 gSaturated fat6 gCalcium185 mg

Protein12 gCholesterol27 mgDietary fiber3 g

Diabetic exchanges per serving: 2 vegetable, 2 bread/starch, 2 fat.