Okra & Tomatoes Over Grits
Yield
1 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | # |
okra
fresh or frozen |
*
|
| 28 | To |
tomatoes, canned
up to 38 ounces |
*
|
| 6 | each |
garlic cloves
up to 10, finely chopped |
|
| 1 | each |
yellow onion
preferably vidalia, chopped |
*
|
| 3 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
cayenne pepper
opt. |
|
| ⅛ | teaspoon |
thyme
dry |
*
|
| 1 | teaspoon |
oregano
dry |
|
| 1 | teaspoon |
worcestershire sauce
vegetarian |
|
| 1 | x |
sauce
opt. |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
grits
polenta or rice to serve it over |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | # |
okra
fresh or frozen |
*
|
| 28 | To |
tomatoes, canned
up to 38 ounces |
*
|
| 6 | each |
garlic cloves
up to 10, finely chopped |
|
| 1 | each |
yellow onion
preferably vidalia, chopped |
*
|
| 3 | each |
bay leaves
|
*
|
| 1.3 | ml |
cayenne pepper
opt. |
|
| 0.6 | ml |
thyme
dry |
*
|
| 5 | ml |
oregano
dry |
|
| 5 | ml |
worcestershire sauce
vegetarian |
|
| 1 | x |
sauce
opt. |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
grits
polenta or rice to serve it over |
* |
Directions
Sauté the okra, onions and garlic in a little water, stock or courtboullion until the okra begins to lose its stickiness and the onions are nice and translucent.
Add the canned tomatoes (juice and all) squashing the tomatoes themselves with your hands or other device.
Add all remaining spices and let simmer ½ hour (or a little more if you want it more done).
Serve over the grits or whathaveyou and your'e all set.
