Hoppin John with Grits Polenta

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.

Hoppin John with Grits Polenta
50 mins
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  • 1 Grits Polenta
  • 3/4 cup uncooked long grain brown rice
  • 1/2 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
Grits Polenta
  • 1 1/3 cups water
  • 2/3 cup fat-free milk
  • 1/8 teaspoon salt
  • 1/2 cup quick-cooking white (hominy) grits
  • 1/2 cup reduced-fat mozzarella cheese

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.
Grits Polenta
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.

nutrition information

Per Serving: cal. (kcal) 284, Fat, total (g) 5, chol. (mg) 7, sat. fat (g) 2, carb. (g) 51, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 8, pro. (g) 11, vit. A (IU) 3936, vit. C (mg) 70, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 113, Cobalamin (Vit. B12) (g) 0, sodium (mg) 254, Potassium (mg) 589, calcium (mg) 141, iron (mg) 2, Vegetables () 2, Starch () 3, Percent Daily Values are based on a 2,000 calorie diet
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