RECIPES: No-work grits with early summer peas and asparagus

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 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

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