White Cheddar Grits with Veggies

White Cheddar Grits with Veggies

  Ready in : 85 mins

White Cheddar Grits with Veggies is a breakfast that serves 8. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 332 calories, 18g of protein, and 19g of fat per serving. For $3.81 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. It is a rather expensive recipe for fans of Southern food. It is brought to you by Foodista. Head to the store and pick up chicken broth, onion, cremini mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is good. Similar recipes include Ham and White Cheddar Grits, Ham and White Cheddar Grits, and Creamy White Cheddar Grits with Ham.

Ingredients

chicken broth

chicken broth

4 cups

garlic

garlic

3 cloves

quick-cooking hominy grits

quick-cooking hominy grits

1 cup

cheddar cheese

cheddar cheese

2.5 cups

eggs

eggs

2 large

milk

milk

0.5 cup

cremini mushrooms

cremini mushrooms

2 cups

zucchini

zucchini

1

baby zucchini

baby zucchini

4

bell pepper

bell pepper

1

orange bell pepper

orange bell pepper

1

asparagus spears

asparagus spears

8

onion

onion

1

radicchio

radicchio

1 small head

olive oil

olive oil

2 tablespoons

rosemary

rosemary

3 sprigs

garlic powder

garlic powder

0.5 teaspoon

salt

salt

0.5 teaspoon

pepper

pepper

0.25 teaspoon

feta cheese

feta cheese

0.125 cup

cayenne pepper

cayenne pepper

1

Cooking in Steps

  1. 1
    Preheat oven to 350F.In a 3-quart pan, bring broth and minced garlic to a boil over high heat. Stirring, slowly add the grits. Reduce heat to simmer and stir frequently for 5 minutes.

    minced garlic

    minced garlic

    broth

    broth

    grits

    grits

    oven
    oven
    frying pan
    frying pan
  2. 2
    Remove from heat and stir in 1 cup cheddar cheese until melted.In a small bowl, combine the eggs and milk. Using a whisk, slowly add the egg mixture to the grits. Beat until thoroughly blended.

    cheddar cheese

    cheddar cheese

    grits

    grits

    egg

    egg

    milk

    milk

    whisk
    whisk
    bowl
    bowl
  3. 3
    Pour into a buttered 2-quart baking dish and sprinkle evenly with remaining cheese.

    cheese

    cheese

    baking pan
    baking pan
  4. 4
    Bake uncovered in the oven until the top is golden brown, about 45-50 minutes. In the meantime, prepare the vegetables to roast by cutting the mushrooms and baby zucchini in half, slicing the zucchini into 1 inch rounds, cutting the bell pepper into 1 inch squares, trimming the asparagus, quartering the red onions, and slicing the radicchio.Lightly oil a baking sheet or coat with nonstick spray.

    baby zucchini

    baby zucchini

    bell pepper

    bell pepper

    red onion

    red onion

    vegetable

    vegetable

    asparagus

    asparagus

    mushrooms

    mushrooms

    radicchio

    radicchio

    zucchini

    zucchini

    cooking oil

    cooking oil

    baking sheet
    baking sheet
    oven
    oven
  5. 5
    Place the cremini mushrooms, zucchini, bell peppers, asparagus, red onion and radicchio in a large bowl.

    crimini mushrooms

    crimini mushrooms

    bell pepper

    bell pepper

    asparagus

    asparagus

    radicchio

    radicchio

    red onion

    red onion

    zucchini

    zucchini

    bowl
    bowl
  6. 6
    Drizzle with the olive oil, then season with the rosemary, garlic powder, salt, and pepper; gently toss to combine.

    garlic powder

    garlic powder

    olive oil

    olive oil

    rosemary

    rosemary

    pepper

    pepper

    salt

    salt

  7. 7
    Lay the vegetables out on the prepared pan in an even layer.After the grits are done, remove them from the oven and cover with foil to keep warm while you roast the vegetables.Turn the oven up to 425F. When it reaches temperature, roast the vegetables in the oven until they are tender, about 15 minutes, tossing them once during that time.To assemble, place the roasted vegetables down the center of the grits and sprinkle with sliced red cayenne pepper (if desired) and feta cheese.

    cayenne pepper

    cayenne pepper

    feta cheese

    feta cheese

    vegetable

    vegetable

    grits

    grits

    aluminum foil
    aluminum foil
    oven
    oven
    frying pan
    frying pan
  8. 8
    Serve immediately.