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.