Italian Sides Dishes Recipes - Italian Grits

Ingredients

• 3 1/2 cups water

• 1/4 teaspoon salt

• 1 cup quick-cooking grits*

• 1/2 cup grated Parmesan cheese

• 2 tablespoons olive oil

• 1 medium yellow sweet pepper, cut into bite-size strips

• 3 anchovy fillets, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons lemon juice

• 1 tablespoon capers, drained

• 2 teaspoons snipped fresh oregano

• 1/8 teaspoon black pepper

• 6-ounce can tuna, drained and flaked

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Method:

1. In a large saucepan heat the water and salt to boiling. Gradually stir in grits. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat. Stir in Parmesan cheese. Cover and keep warm over very low heat.

2. Meanwhile, in a large skillet heat olive oil over medium heat. Add sweet pepper; cook and stir until pepper is crisp-tender.

3. Stir in  anchovy fillets, garlic, lemon juice, capers, oregano, and black pepper; cook and stir for 1 minute. Fold in tuna; cook 1 minute more, gently tossing occasionally.

4. Spoon grits into serving dish; top with tuna mixture.

Note: If you prefer, you can use steel-cut (coarse) grits. In a medium saucepan combine 4 1/2 cups water and 1/4 teaspoon salt; heat to boiling. Gradually stir in 1 1/3 cups steel-cut grits. Reduce heat to medium. Simmer, uncovered, for 20 to 30 minutes, stirring frequently. Use a long-handled wooden spoon to stir because mixture may spatter. Continue as directed.