Feature

Recipe of the week: Grits, Italian-style: Perfect for morning or late night

In the 18th and 19th centuries, cornmeal grits were a staple of all three meals in the American diet

In the 18th and 19th centuries, cornmeal grits were a staple of all three meals in the American diet—breakfast, lunch, and dinner, said Melissa Clark in The New York Times. Gradually, the popularity of this humble side dish waned, except in the South and Southwest. But in recent years, America’s love affair with everything Italian has brought it “back into fashion, with a fancy new name”: polenta. Whatever you call it, “a bowl of polenta or gritsis deeply satisfying” and easy to prepare. This garlicky combination of grits and eggs, with sautéed Swiss chard on the side, is an excellent meal, whether served at 10 o’clock in the morning or 10 at night.

Recipes of the weekButtery Polenta With Parmesan and Olive Oil Fried Eggs

4-1/2 cups low-sodium broth or water1-1/2 cups polenta (not quick-cooking), coarse cornmeal, or corn grits3/4 tsp salt2 to 4 tbsp butter1-oz chunk or 1/4 cup grated Parmesan cheese1/4 tsp freshly ground black pepper, more to taste2 tbsp olive oil8 large eggsCoarse sea salt for garnish

In a large pot, bring broth or water to a simmer. Stir in polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.

Using a vegetable peeler, slice cheese into slivers, or grate it on largestholes of a box grater. In a large skillet, heat 1 tbsp olive oil until veryhot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat withremaining oil and eggs. Pile polenta into 4 bowls and top with cheeseand then fried eggs. Garnish with sea salt and more pepper. Serves 4.

Garlicky Swiss Chard2 bunches Swiss chard, stems removed1 tbsp olive oil2 garlic cloves, mincedLarge pinch crushed red pepper flakesSalt

Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips. Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer.Season with salt. Serve in same bowl as polenta, if desired. Serves 4.

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