Description
Savory Vegetable Grits is a comforting Southern-inspired dish featuring creamy stone-ground grits topped with a colorful medley of sautéed vegetables. This vegetarian and gluten-free recipe combines tender zucchini, bell pepper, mushrooms, spinach, and aromatic spices with cheesy, buttery grits for a wholesome and flavorful breakfast or main course option.
Ingredients
Scale
Grits:
- 1 cup stone-ground grits (or quick grits)
- 4 cups water or vegetable broth
- 1 tablespoon butter or olive oil
- ½ teaspoon salt
- 1 cup shredded sharp cheddar cheese (optional)
Vegetable Topping:
- 1 tablespoon olive oil
- 1 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt to taste
- Chopped green onions or parsley (for garnish)
Instructions
- Cook the Grits: In a saucepan, bring water or vegetable broth and salt to a boil. Slowly stir in grits, reduce heat to low, and cook uncovered for 20–25 minutes (or according to package directions), stirring occasionally until the mixture is thick and creamy. Stir in butter and cheddar cheese if using, then set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion, chopped bell pepper, chopped zucchini, and sliced mushrooms. Cook for 5–7 minutes until the vegetables are softened and starting to brown slightly.
- Add Seasonings and Spinach: Stir in minced garlic, fresh spinach, smoked paprika, black pepper, and salt to taste. Continue cooking for 2–3 minutes until the spinach is wilted and the vegetables are tender and flavorful.
- Assemble and Serve: Spoon the warm grits into bowls and top generously with the sautéed vegetable mixture. Garnish with chopped green onions or parsley for added freshness and color. Serve immediately for a hearty, comforting meal.
Notes
- You can swap in seasonal vegetables based on availability and preference, such as corn, kale, or tomatoes.
- For extra protein, top the grits bowl with a fried or poached egg.
- To make this dish vegan, use plant-based butter or olive oil instead of regular butter and omit the cheddar cheese or substitute with a vegan cheese alternative.
