Swapping ingredients, you can come up with a delicious variation of any dish. Based on the organic local harvest, think fresh spinach, scallions and wild mushrooms. It is June in New England. A tree near my house offered me a gorgeous and very tender chicken of the woods mushroom. Also, instead of using just corn grits, I used a combination of corn grits and steel cut oats. Used the oats because they are yummy and also a great source of soluble fiber to help digest and lower cholesterol. Speaking of cheese, my local goat cheese maker has a goat style Manchego, very rich and creamy compared to the cow Manchego I have loved from Spain. A little went a long way. Smaller cheese portion was totally satisfying. What else was different? The herbs, I seasoned the dish with lots of fresh chopped oregano and thyme from my herb garden. And I used Nutiva’s Organic Red Palm Oil. Delish!
You can take a look at my recipe for corn-grits-with-sauteed-kale-and-goat-cheddar-cheese and make that version or improvise your own like I did above.