Saturday, January 16, 2016

Better late than never!

Here’s your meat-free Friday recipe on Saturday morning!  No worries – this recipe is great for weekends too.  It’s adapted from Lighten up, y’all:  Classic Southern Recipes made Healthy and Wholesome, by Virginia Willis. 

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Southern Style Shepherd’s Pie with Grits


  • 1/2 cups stone-ground grits –cook according to package directions
  • 1 tsp olive oil
  • 1 sweet onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 2 tblsp jar garlic
  • 2 packages Quorn Chick’n Tenders (thawed)
  • 1/4 tsp red pepper flakes
  • pinch of cinnamon
  • pinch of nutmeg
  • 1 (9oz) bag of baby spinach
  • 1/4 cup white wine
  • 1 tblsp oregano
  • 1/4 cup grated parmesan cheese


  1. Preheat the oven to 350 degrees F and grease an 9x13 pan with cooking spray.
  2. Cook grits according to package directions.
  3. While the grits are cooking, heat the oil in a large pot.  Add onion, celery, and carrot and cook until starting to soften.  Add garlic and saute for about 1 minute.  Add the chick’n tenders and cook for about 5 minutes.  Add the red pepper flakes, cinnamon, and nutmeg.  Pour in wine and add spinach.  Cover the pot and simmer until the spinach starts to wilt.  Add oregaano.
  4. Add the parmesan cheese to the grits and stir well.
  5. Pour the chick’n/vegetable mixture into the pan and spread across the bottom of the pan.  Top with the grits, spreading the grits evenly with a wet rubber spatula, and cook until the grits are set and golden brown, about 30 – 40 minutes.


Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome

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