Ben S. Recipe ❘ Grits With Parmesan and Prosciutto

To avoid midmorning hunger, I eat smart but well at breakfast. Like grits. Often cooks will enliven this hot cereal with lots of cheddar cheese and bacon as a side dish. I substitute leaner Parmesan and prosciutto to get big taste for fewer calories.

Ingredients

• 3 cups water in a microwave-safe measuring cup
• 1 teaspoon vegetable oil
• 2 ounces thinly sliced prosciutto, minced
• ¾ cup quick grits
• ¼ teaspoon salt
• ¼ cup grated Parmesan cheese, preferably Reggiano
• 1 teaspoon butter
• Black pepper, to taste

Cooking Directions

1. Microwave water until very hot, 3 to 4 minutes.
2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add prosciutto; saute until moisture evaporates and bits start to fry and crisp, about 3 minutes. Remove prosciutto; set aside.
3. Add the hot water to the empty pan and bring to a boil. Whisk in grits and salt. Simmer, uncovered, over medium-low heat until thick, about 3 to 5 minutes. Stir in prosciutto, cheese, butter and pepper to taste. Let stand to cool and allow flavors to blend, 2 to 3 minutes. Serve.

Nutrition Facts

• calories202.4
• carbohydrateContent23.6 g
• cholesterolContent19.6 mg
• fatContent8.5 g
• fiberContent0.5 g
• proteinContent7.3 g
• saturatedFatContent3.4 g
• sodiumContent503.7 mg
• sugarContent0.2 g