Cheesy upma grits

Since I am living in the south, I decided to try making southern food. However, I was lacking several ingredients for normal run of the mill grits, so I made it up as I went.

4 c milk

1 tbsp jamaican jerk sauce

1 tbsp minced garlic

1/2 tsp marjoram

2 c. Roasted rava

1 tsp salt (to taste)

Large dollop sour cream

1.5 c shredded cheddar cheese

cashews

In a large pot, bring the milk, jerk, garlic, and marjoram to a simmer over medium heat. Reduce heat to low. Slowly add rava, stirring to avoid lumps. Continue to cook on low heat, stirring occasionally to keep it from sticking to the pan. As the rava starts to thicken, add sour cream and cheese. Stir until melted. Add salt to taste. Continue cooking over low heat until desired consistency is reached. Add more milk if needed. Serve with a handful of cashews on top. Have seconds. It’s that good.

Basic Upitu

Upitu is basically fancy cream of wheat. It’s got veggies and spices and cashews (which we know to be both fancy *and* schmancy).  This recipe is just a really basic overview, infinite variations are always possible.  This recipe serves about 4-5 people for breakfast.

1 c. chopped veggies, including but not limited to peas, beans, carrots, potatoes, bell peppers.  I use frozen veggies because it is easier and I’m lazy. note this is one cup TOTAL, not one of each.

3 c. upma or regular cream of wheat (or Creamywheat as my grandpa called it)

a quantity of oil suitable for sauteing

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp salt

1 tsp turmeric

ground red pepper to taste

1/4 large onion, sliced

a large quantity of garlic

1/4 c cashews

~6 c water

In small stovetop pot or microwave, mix peas, beans, carrots, potatoes, and bell peppers and cook in water until soft.

in a large pan, dump dry upma/cream of wheat over low heat, stir until it starts to brown.  Remove from pan and set aside.

In your large pan, heat oil and add mustard seeds, cumin seeds, turmeric, red pepper, and salt. Once seeds have slightly browned, add garlic and onion, saute until floppy.  Add remaining veggies and cashews and continue to saute. When they are cooked to satisfaction, add roasted upma and water. You can use the water you cooked the veggies in for part of this quantity. My auntie says to use a ratio of 1:2 upma to water, but I usually find that to be a little dry and end up adding a bit more.  Stir and lower heat.  Continue to stir until the water is absorbed. Check salt/spice level and adjust as needed.  If the upitu gets too dry, add more water.  Serve hot.