Baked Eggs with Spinach & Tomatoes with Green Grits
This is a wonderfully easy Meatless Monday meal to make.
First, I made Baked Eggs with Spinach & Tomatoes . This is a simple recipe from Real Simple. I didn’t have enough spinach, so I used some spinach and some arugula, which made it more flavorful. I also forgot to add the cream cheese to top each serving, but that is OK because of what I served it with.
To accompany it, I made Grits Primavera which are, as you can see, quite green. This recipe is adapted from the now out-of-print Greene on Greens and Grains, which is one of my favorite cookbooks. (You can get used copies for $.75 on Amazon!)
10 oz. frozen peas, thawed
1/4 C. heavy cream (or a little less whole milk)
1 T. honey
2 T. unsalted butter
2 large shallots, minced, or 1/2 an onion if you don’t have shallots
2 C. homemade chicken broth or canned broth OR vegetable broth
3/4 C. milk
3/4 C. white grits
pinch of salt
Combine the peas, cream, and honey in the container of a food processor. Process just until finely chopped, and set aside.
Melt the butter in a medium-size heavy saucepan over medium-low heat. Add the shallots; cook 2 minutes. Add the stock and milk, and heat to boiling. Reduce the heat, stir in the grits and salt, and cook, stirring constantly, over low heat until creamy in texture, about 10 minutes.
Stir the pea mixture into the grits. Continue to cook until warmed through, 2-3 minutes.