Hopping John with Grits Polenta

Ingredients

• 1  recipe Grits Polenta
• 3/4  cup uncooked long grain brown rice
• 1/2  of a 16-ounce package frozen black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
• 1 1/2  cups chopped red, yellow, and/or green sweet peppers
• 1  cup thinly bias-sliced carrots
• 1  cup frozen whole kernel corn
• 1  tablespoon finely chopped shallot or onion
• 4  cloves garlic, minced
• 2  teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon crushed red pepper
• 1/8  teaspoon black pepper
• 2  teaspoons olive oil or cooking oil
• 2  medium tomatoes, seeded and chopped
• 2  tablespoons snipped fresh parsley

Directions

Prepare Grits Polenta. Cover and refrigerate at least 2 hours or until firm.

Cook rice according to package directions, except omit any salt. If using frozen black-eyed peas, cook peas according to package directions; drain.

In a covered 12-inch skillet cook sweet peppers, carrots, corn, shallot, garlic, thyme, salt, crushed red pepper, and black pepper in hot oil for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.

Stir the cooked rice, black-eyed peas, and tomatoes into vegetable mixture. Cook, covered, over low heat about 5 minutes or until heated through, stirring occasionally. Stir in parsley.

Meanwhile, cut the grits mixture into 12 wedges. Arrange wedges on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes or until surface is slightly crisp and beginning to brown. Serve the rice mixture over polenta wedges.

Grits Polenta: In a medium saucepan combine 1 1/3 cups water, 2/3 cup fat-free milk, and 1/8 teaspoon salt. Bring to boiling; reduce heat. Slowly add 1/2 cup quick-cooking white (hominy) grits, stirring with a whisk. Cook and stir for 5 to 7 minutes or until very thick. Remove from heat. Stir in 1/2 cup shredded reduced-fat mozzarella cheese until melted. Spread in a greased 9-inch pie plate.