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Pair With: Chardonnay
Old-school Southern cooks prepare grits with an abundance of butter and cheddar. To make the dish less heavy, Grace cuts back on the cheese, drops the butter altogether and adds spinach.
Pair With: Pinot Noir
Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace uses chicken breast, whole wheat flour and only three ounces of andouille sausage to make the recipe lighter.
RELATED: Shrimp Étouffée