Grit Casserole

40 minutes Prep: 15 minutes Cook: 20 minutes

17 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	cups	water	boiling
1	teaspoon	salt
3	whole	egg yolks
3	whole	egg whites
1	stick	garlic cheese	cubed
1/2	cup	grits

Directions

Add 1/2 cup grits to boiling water and salt.

Cook until it begins to thicken.

Beat egg yolks and egg whites separately.

Stir in cut up cheese and yolks while grits are still hot.

Pour into a casserole.

Fold in stiff egg whites and bake in oven until done.

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Nutrition Facts

Serving Size 125g

Amount per Serving

Calories 17 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 594mg	25%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.