Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Grits | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups water
- 1/2 tsp. salt
- 1 cup corn grits, also called polenta or coarse-grind cornmeal
- =
Directions
1. Lightly coat 10 3/4 x 7-inch baking pan with nonstick cooking spray.
2. In large saucepan, combine water and salt. Bring to a boil. Add cornmeal in slow stream, whisking constantly to keep lumps from forming. Reduce heat to medium-low, and simmer, stirring continuously with wooden spoon, until thickened, about 18 minutes. Add freshly ground pepper to taste.
3. Spread cornmeal into prepared baking pan. Set aside until cool and firm, at least 30 minutes or overnight.
4. Invert cornmeal cake onto work surface, and cut into 6 squares.
5. Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook cornmeal cakes, in batches if necessary, until golden brown, 2 to 4 minutes per side. Serve topped with Shiitake Mushroom Gravy.