Wednesday, December 4, 2013

Creamy Grits with Spinach and Salami

I am one of those people that doesn't know the difference between grits and polenta and after making dinner tonight I am no closer to knowing the truth. I do know that whatever I made tonight was amazing and I will be making it again. This was a "lets clean out the fridge" meal and will be a regular dinner or breakfast meal going forward. I would love to make shrimp and grits so maybe I will do that next time.


  • 1 cup corn meal (I have no idea what kind I used because Jess had put it in a Tim Horton's tin)
  • 4 cups water
  • 3 tbsp butter
  • 2 cups cheese (white cheddar would be good but I ended up using Parmesan & Romano)
  • 6 slices of salami
  • 2 cups spinach
  • 3 tbsp ricotta cheese
  • 1 egg
  • salt and pepper 
  • 1/4 onion
  • 2 cloves garlic


  1. Boil the water and add the corn meal.
  2. Simmer for 20-25 minutes while it absorbs the water.
  3. Fry the salami until crispy leaving the grease for the  onions and garlic.
  4. Soften the onions and garlic for 2-3 minutes.
  5. Set aside the salami, onions, and garlic then added some water to the pan and blanched the spinach.
  6. In a food processor blend up the spinach and ricotta and add some salt and pepper.
  7. When the water has been absorbed by the corn meal add the butter and cheese.
  8. Fry an egg.
  9. Put everything in a bowl and destroy it!
 The texture of the grits is creamy and was a great base that could incorporate many flavors.

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