Holiday snacking: It doesn't have to be unhealthy

Holiday snacks don't have to be unhealthy.

Sometimes meals are just too far apart, or perhaps you have worked up an appetite doing holiday chores or that sharp north wind just makes a warm and filling snack seem essential.

Bow to the temptation, at least for the holidays, and enjoy a between meal, filling and healthy snack.

There are dozens of good snack ideas for the holidays that are a part of the traditional Southern culinary lexicon. The chances are you have some leftovers in the fridge, right?

Put on your creative cap and think how else you might present those black-eyed peas, greens or grits. But if your leftovers are already consumed, do not despair, grits, greens and peas can be prepared from scratch in no time at all.

The delivery systems don't have to be a fork or spoon, although there is nothing wrong with a snack consumed that way. The Italian idea of bruschetta or crostini might be the best bet.

BLACK-EYED PEA BRUSCHETTA

Fusing two culinary styles is all the rage these days, so there is nothing wrong with using black-eyed peas as the topping for an Italian-inspired bruschetta.

1-2 cups left over black eyed peas

1/2 cup small diced ham

1/2 cup diced tomato

1/2 cup whole corn

1 chopped bell pepper

2-3 cloves chopped garlic

Red pepper flakes

1 cup chicken stock

Parmesan cheese, finely grated

Fresh cilantro

Olive oil

Crusty French bread

Sauté the ham in a little oil, along with a good pinch of red pepper flakes until well-browned. Add the bell pepper and cook until tender, add the garlic and cook 2 minutes more. Add the stock and black-eyed peas, tomatoes, corn and simmer for 15 or 20 minutes. Slice the bread and toast it, add a spoonful of the peas and top with a good pinch of the Parmesan cheese and garnish with the cilantro.

POLENTA AND SAUSAGE

This is a very hearty snack that can be served in a small bowl or even a ramekin. The quality of the polenta you use is critical. Try to find Mississippi made. Also substitute a combination of stock and milk or cream for cooking the polenta, never use just water. Note that the polenta will take on a darker shade when you use stock, do not be disturbed, it will still be delicious.

2-3 cups cooked polenta

2/3 cup cooked Italian sausage

Lots of Parmesan cheese

Valentino hot sauce

Take your time cooking the polenta. It takes some time for it to come together. Fortify it with cheese, fresh basil or cilantro, red pepper flakes and butter if you like. Polenta is very accommodating and holds hands with lots of other things. Break the sausage up as it cooks and take the time to let it brown properly. If you want to make this a spicy snack, add a chopped jalapeno. When the polenta is done and the sausage browned and fragrant, plate the polenta, top with lots of sausage, garnish with plentiful amounts of Parmesan, the King of Cheeses, then add a little hot sauce around the edges. Be judicious with the hot sauce, too much and you have ruined this hearty snack. Serve piping hot.

GRITS AND GREENS

Grists and greens are iconic Southern foods. Individually, when prepared with care and love, they are delicious. When they are paired in just the right way, they complement each other and can make a satisfying snack.

This recipe works well with left over greens and grits.

For the greens

1 bunch turnip greens

2 cups chicken stock

1/2 cup chopped ham

Red pepper flakes

For the grits

1 cup best quality grits

2 cups chicken stock

1/2 cup heavy cream

2/3 cup grated Parmesan cheese

Stem and wash the greens. Sauté the ham in a little oil, along with a pinch or two of red pepper flakes, until well-browned. Add the stock and simmer for 10 minutes. Add the greens a handful at a time and simmer, partially covered, for about 20 minutes. Remove from the heat and set aside.

Add the stock and cream to a sauce pan and bring to a simmer. Whisk in the grits and slowly simmer until done. About 20 minutes. When the grits are tender, add the cheese and stir well. If you want to make it just a bit more delicious, add half a stick of butter. Pour the grits into small well-oiled molds, like you would use for cupcakes, and allow becoming firm. Plate the grit cakes, top with the greens and serve with a little hot sauce if you like.

This story was originally published December 24, 2014 at 12:00 AM.