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

by 3  people


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Servings: 6
Prep Time: 50 mins
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Ingredients
  • 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

Directions
1.
Prepare Grits Polenta. Cover and refrigerate at least 2 hours or until firm.
2.
Cook rice according to package directions, except omit any salt. If using frozen black-eyed peas, cook peas according to package directions; drain.
3.
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.
4.
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.
5.
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
1.
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, Monosaturated 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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