Veggie Cheese Grits Bowl
Take traditional Southern grits to the next level by adding seasonal spring veggies like green peas, celery, carrots and mushrooms in this Veggie Cheese Grits Bowl recipe.
Nathan Lambrecht
Makes: 4 servings
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Veggie Mix:
- 1 tablespoon olive oil
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 1 cup yellow onion, finely diced
- 1 cup mushrooms, finely diced
- 2 cups fresh green peas
- 1 teaspoon salt
- ¼ teaspoon black pepper
Cheese Grits:
- 3 cups water or stock
- 1 cup plain grits
- ½ cup Parmesan or white cheddar cheese, grated
- 2 tablespoons butter or bacon fat
- 1 teaspoon garlic powder
- 1 teaspoon salt
To Serve:
- 4 eggs, poached or fried
- ½ cup crumbled bacon
Instructions
- Heat olive oil in a large saucepan and saute carrots, celery, onions and mushrooms until softened, about 10 minutes. Stir often. Add the peas and saute, stirring occasionally, until they soften, about 5 to 7 minutes. Stir in salt and pepper. Set veggie mix aside until ready to use.
- To make the grits, bring water or stock to a boil. Lower heat and stir in grits, stirring often to avoid lumps. When thickened, add cheese, butter or bacon fat, garlic powder and salt.
- To serve, spoon about ½ cup grits into a bowl and top with veggies. Add egg and bacon, if desired.
Tips & Notes
This makes more veggies than needed, but it is a great mix to have on hand for other dishes. You can add it to wraps, toss it into pasta, spoon it over mac and cheese or just eat it plain.
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