hello and welcome to one of my favorite food groups in the whole world. what? grits aren’t a food group? nonsense. grits are so versatile- they can be sweetened up with a little brown sugar, buttered and cheesed until they’re delectably savory, or (my personal favorite) spiced with green chiles and white cheddar. and that’s what i did here! i let these be the base for roasted shrimp, zucchini, corn and brussel sprouts.
1 cup 5-minute grits
2 cups water
2 cups veggie stock
1 tbs salt
3 tbs butter (sorry I’m not sorry)
1 cup shredded white cheddar
1 can hatch green chiles
Green chile tobasco, to taste
Ok, this one is easy. Bring the water and veggie stock to a boil, add your salt, then add your grits and give it a stir. Reduce your heat to medium-low and cover the pot. Stir occasionally for 5-7 minutes. Add your butter, shredded white cheddar, and green chiles and stir until smooth. Season with the green chile tobasco and let it simmer for a couple minutes to thicken. When the grits are at your desired consistency, serve them up!
Here are mine with roasted Old Bay shrimp and balsamic veggies: