Grits, Southwestern flavors meld well

Here’s a bowlful of color, creaminess, crunch and flavor, for not much effort. The option of adding smoked paprika-seasoned ground chicken might make it an alternative to taco night.

Serve with a crisp green salad.

Southwestern Grits

With Queso Fresco, Cilantro and Lime 1/ 2 cup polenta (coarse yellow

grits) 21/2 cups just-boiled water 1/ 2 teaspoon salt 1/ 2 pint grape tomatoes Cooking oil 6 ounces ground chicken,

optional 3/4 teaspoon smoked paprika,

optional 1/2 small white onion 1/ 4 cup pitted black olives 1/ 4 cup packed cilantro leaves

and tender stems 1/ 2 firm but ripe avocado 2 limes 1/ 4 to1/ 2 cup queso fresco Heat the polenta in a large saucepan over medium-high heat for 30 seconds or until it becomes slightly toasted, watching carefully so it doesn’t burn. Gradually add the water (avoiding a face full of steam as you do); stir as the mixture comes to a boil, then reduce the heat to medium and stir in the salt. Cook, stirring occasionally, while you prepare the remaining ingredients. The polenta should be creamy and thick; reduce the

heat as needed to keep it from

scorching on the bottom.

Cut each tomato in half and

place in a large skillet coated

with a thin film of oil over

medium heat; cook, stirring a

few times, while you prepare

the remaining ingredients or

just until some of the tomato

halves deflate. Transfer to a

bowl.

If using the chicken, coat the same skillet with a little oil and return to medium heat. Add the ground chicken and smoked paprika, using a spatula to break up any clumps. Cook through, making sure to distribute the seasoning; this will take about 6 minutes. Remove from heat.

Meanwhile, or next, cut the white onion into small dice.

Cut the olives into thin slices or coarsely chop them. Coarsely chop the cilantro. Cut the flesh of the avocado into small chunks. Cut each lime into quarters; squeeze one wedge over the avocado chunks.

Divide the polenta among individual wide, shallow bowls. Spoon in the tomatoes, seasoned ground chicken, if using, onion, olives, cilantro and avocado. Crumble the queso fresco on top, then squeeze three of the remaining lime wedges to distribute juice evenly over the four bowls.

Pass the remaining wedges at the table. Serve hot.

Makes 2 generous servings.

Adapted from Cooking With Herbs: 50 Simple Recipes for Fresh Flavor by Lynn Alley (Andrews McMeel, 2013).