A Taste of the Farm, Even in Winter

Stone ground corn grits, grass fed local beef and a "spring crisp" vegetable all went into this dinner on a very cold winters' day.  The recipe was inspired by Food Network Magazine.  The grits are from Palmetto Farms, the beef from Working H Farm and the Celtuce from Morgantown Farmer Market.  Here's how I made it:

Stone Ground Corn Grits, Sirloin & Vegetables

(Serves 2)

Grits
Mix grits, salt and milk in a saucepan.  Bring to a boil.  Lower heat, cover and cook for 20-25 minutes, stirring frequently)
1/3 cup stone ground corn grits
1/8 teaspoon salt
1 1/3 cup skim milk

Stir in cheese.
1/4 cup Parmesan cheese, grated 

Vegetables
In a medium hot cast skillet, saute zucchini, onion, garlic, fennel and celtuce in olive oil for approximately 5 minutes.
1 teaspoon olive oil
1 small zucchini, sliced
2 tablespoon onion, diced
1 garlic clove, crushed
1/4 cup sliced fennel
1/3 cup celtuce, sliced
Sprinkle with fresh ground pepper.

Add arugula and tomatoes.  Cover and remove from heat.
3/4 cup arugula
1/3 cup grape tomatoes

Plate assembly
Arrange grits, vegetables and steak on a platter.  
4-5 ounces slow cooked sirloin tip (Frozen previously when I made Slow Cooker Pulled Beef)
Garnish with goat cheese sprinkles.