Friday, January 20, 2012

Creamy veggie grits



I like grits. I like grits a lot. But I often feel guilty eating them because they don’t offer much in the way of fiber (though they pack a punch of folic acid)—luckily, we can add veggies and make a perfectly delicious, and nutritional meal. I specially enjoy this recipe for lunch!

Here is my veggie grits recipe for *one serving—follow directions to cooking your grits on the packaging (I use the 5-minute quick grits, but note that for truly creamy grits is best to cook them for at least 10 minutes, covered on low-heat [at about 3 on your stove’s dial]).


  • -Cut up ½ cup of mushrooms (*more if you are making a larger amount)
  • -Cut up 1/3 cup fresh chives
  • -Cube ½ a of a tomato
  • -Crush 1 garlic clove
  • -In a saucepan, melt 1 teaspoon butter
  • -Once butter is melted, add veggies, sautéed for 2 minutes on medium-high heat or until tomato begins to melt
  • -Lower heat and add 1 veggie bouillon cube
  • -Add one cup of water and ½ cup of half and half (milk will work too, but it won’t be as creamy)
  • -Add salt, pepper and garlic powder to taste
  • -when liquid boils, add grits (*for on serving I add ¼ cup of grits—or slightly more for thicker grits).
  • -Cook covered on low-medium heat (3 or 4 on stove’s dial) for about 10 minutes
  • -Turn off, add Sharp Cheddar or fresh Parmigiano-Romano – let stand for a few minutes before serving. 



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