Mexicali Grits Bowl
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Unlike oatmeal bowls, which are fast enough for busy weekday mornings, whole-grain grits take a little longer to cook and are better suited to weekends. If you’ve ever had instant grits and been disappointed, we understand. The flavor and texture are nowhere near the richness and, well, grit of whole-grain grits. They do take longer to cook, but they’re absolutely worth it. When adding grits to boiling liquid, add them gradually as you stir; don’t dump the whole amount in at once. This is the best way to prevent lumps. As the grits cook, stir frequently. The liquid will try to separate to the top, resulting in lumps. If you do end up with this separation, stir the mixture with a whisk to reincorporate.
How to Make It
Bring 3 1/2 cups water, milk, and salt to a boil in a large saucepan. Gradually stir in grits. Reduce heat, and cook, uncovered, 35 minutes or until thick, stirring frequently.
Combine pico de gallo, lime juice, and avocado. Spoon 1 cup grits into each of 4 bowls; top each serving with 1 tablespoon crema Mexicana and about 1/3 cup avocado mixture. Top with cilantro leaves, if desired.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice