Grits with Corn & Vidalia Onion

Serves 4-6

From "Bon Appetit, Y'all," by Virginia Willis (Ten Speed Press, $32.50). When we tested this dish at The Chronicle, the milk curdled slightly when poured into the onion and corn mixture. We continued with the recipe and the results were successful.

* 1 tablespoon canola oil
* 1 onion, preferably Vidalia, grated
* -- Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
* 2 cups whole milk
* 2 cups water
* -- Coarse salt and freshly ground pepper
* 1 cup stone-ground or coarse-ground grits
* 2 tablespoons unsalted butter
* 3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 tablespoon chopped fresh chives

Instructions: In a heavy-bottom saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes.

Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.

Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes. Stir in the butter, cheese, parsley and chives. Taste and adjust for seasoning with salt and pepper.

Per serving: 285 calories, 11 g protein, 31 g carbohydrate, 13 g fat (7 g saturated), 31 mg cholesterol, 278 mg sodium, 2 g fiber.

Jamaican Rice & Peas

Serves 8

In Jamaican cuisine, "peas" usually refers to kidney beans or some other type of small bean.

* 1 cup long-grain white rice
* 1/2 pound dried red kidney beans, soaked in water overnight
* -- Kosher salt
* 1 tablespoon vegetable oil
* 1/2 cup chopped onion
* 14 ounce can unsweetened coconut milk (see Note)
* 1/4 cup water
* 1 clove garlic, minced
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 1 Scotch bonnet pepper (or habanero), halved and
* seeded
* -- Freshly ground black pepper, to taste

Instructions: In a fine mesh strainer, wash the rice in cold running water for 5 minutes. This helps remove excess starch from the rice, and prevents it from becoming gummy or sticky. Set the rice aside to drain.

Put the kidney beans in a medium-size pot and add enough water to cover them by an inch or two. Salt the water liberally. Boil 30-45 minutes, until the beans are tender. Drain and set aside.

In a separate pot, saute the rice in the vegetable oil until opaque, about 5 minutes, stirring frequently. Add the onion and saute until slightly tender, about 2 minutes. Combine the coconut milk with the water and add to the pot. Add the garlic, thyme, bay leaf and the Scotch bonnet pepper. Bring to a boil over high heat, cover, reduce heat to low and cook for 15-20 minutes, until all the liquid is absorbed. Fluff rice with fork and fold in the beans. Remove the chile pepper and bay leaf. Season with salt and pepper and serve.

Note: Coconut "cream" powder is a dry packaged product that can be found at Caribbean stores such as Art's Jamaican Market, 4042 Broadway (at 41st, Oakland); (510) 652-2168. If using, substitute 2 cups water for the coconut milk and water. After the rice has cooked 10 minutes, stir in 1 to 2 teaspoons of the coconut powder, then continue cooking for another 5 to 10 minutes or until rice is tender.

Per serving: 215 calories, 4 g protein, 24 g carbohydrate, 13 g fat (10 g saturated), 0 cholesterol, 9 mg sodium, 1 g fiber.