Cheesy Grits Cakes with Bacon Chard

When it comes to eating healthy, something that is really important is to not be boring in your cuisine. Something I like to do to keep my food interesting is to seek inspiration from different cultures. Mexican, Italian, French...my husband goes nuts for anything Asian, especially Japanese. Today's inspiration is from the deep American south. By finding lots of variation (I'm talking LOTS of variation) in your food, you'll introduce yourself and your family to new flavors that can hide healthy ingredients, as well as being a lot of fun.

Cheesy Grits Cakes

1/4 sweet yellow onion, chopped fine
1 tsp crushed garlic
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
2 cups milk
2 cups water
1 cup cornmeal
1 cup shredded cheddar cheese
1 cup frozen whole kernel corn (or 1 can, drained well)

1) In a 2 quart or larger saucepan, cook the onion in the olive oil for 2 minutes over medium high heat.
2) Add the garlic and cook for another 30 seconds or so. Season with the salt and pepper.
3) Pour in the milk and the water, then turn the heat to high. Whisk occasionally, and watch carefully so it won't boil over. Bring all the way to a boil.
4) Turn the heat down to medium. SLOWLY pour in the cornmeal, stirring constantly with a good whisk.
5) Whisk constantly for about 5 to 10 minutes, until the mixture gets really thick. Once it's hard to whisk, you've made it. Remove from the heat.
6) Fold in the cheese and the corn. (You can eat the grits right here if you like.)
7) Grease a 13x9 baking dish (or a small jelly roll pan) very well. Line with parchment paper or wax paper if you desire. Pour the hot grits into the pan and spread out thin. Sprinkle with a little paprika if desired. Put in the refrigerator to chill and set up, until totally firm--at least 1 hour.
8) Take the grits out and turn onto a cutting board. Cut into 2 or 3 inch squares (or cut into fun shapes with cookie cutters for the kids).
9) heat a sautee pan or griddle to medium hot. Give the pan a little oil or butter. Cook your grits cakes for 1 or 2 minutes per side, just until it gets toasty brown.

Note: this may look like a lot of steps, but they're very simple, and the recipe tastes great. Grits are a great thing to learn how to make, because once you master the basic recipe (1 quart of liquid, boiling, stir in 1 cup of cornmeal), you can put all kinds of things in it. Try adding mushrooms, peppers, different kinds of cheese. It is perfectly fine to eat it as soon as it's done cooking on the stovetop--no need to chill. I just like mine in cakes, though in a liquid form, it's equally delicious.

Bacon Swiss Chard

1/2 lb bacon, cut into 1" pieces
2 lbs swiss chard (looks like a lot, but it cooks down)
1/4 sweet yellow onion, thinly sliced
1/2 tsp salt
1/2 tsp pepper
1 tsp red wine vinegar

1) In a large frying pan, cook the bacon over medium high heat until it starts to get crispy. Pull out the bacon onto a paper towel to drain. Keep the fat and drippings in the pan.
2) Add the onion. Cook for 2 minutes until the onion starts to soften.
3) Slice the swiss chard into about 1" strips. Add into the onion and bacon drippings. Toss with a pair of tongs or a good spoon. Cook for about 5 minutes until the chard wilts nicely.
4) Season with the salt and pepper, splash on the vinegar, and add the bacon bits back in.
5) Serve over the grits cakes, if desired.

Notes: Swiss Chard is a great vegetable. It's a dark leafy green--the kind the doctors beg us to eat more of. If you've never eaten it before, don't be scared. It is slightly bitter and really earthy in flavor, but really tasty. Unlike collard greens or mustard greens, the stem is totally edible and has beautiful flavor of its own. This recipe is a great place to start if you're new to Swiss Chard, because it is simple, and the bacon makes it super friendly.

Granted, this meal has cheese and bacon in it, but in small amounts, fats like these can make the difference between being bored and grumpy and being happy and satisfied. Try varying your cuisine to discover just how many choices there really are.