White Cheddar Grits with Veggies
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
4 cups
garlic
3 cloves
quick-cooking hominy grits
1 cup
cheddar cheese
2.5 cups
eggs
2 large
milk
0.5 cup
cremini mushrooms
2 cups
zucchini
1
baby zucchini
4
bell pepper
1
orange bell pepper
1
asparagus spears
8
onion
1
radicchio
1 small head
olive oil
2 tablespoons
rosemary
3 sprigs
garlic powder
0.5 teaspoon
salt
0.5 teaspoon
pepper
0.25 teaspoon
feta cheese
0.125 cup
cayenne pepper
1
Cooking in Steps
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1Preheat 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
broth
grits
oven
frying pan -
2Remove 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
grits
egg
milk
whisk
bowl -
3Pour into a buttered 2-quart baking dish and sprinkle evenly with remaining cheese.
cheese
baking pan -
4Bake 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
bell pepper
red onion
vegetable
asparagus
mushrooms
radicchio
zucchini
cooking oil
baking sheet
oven -
5Place the cremini mushrooms, zucchini, bell peppers, asparagus, red onion and radicchio in a large bowl.
crimini mushrooms
bell pepper
asparagus
radicchio
red onion
zucchini
bowl -
6Drizzle with the olive oil, then season with the rosemary, garlic powder, salt, and pepper; gently toss to combine.
garlic powder
olive oil
rosemary
pepper
salt
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7Lay 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
feta cheese
vegetable
grits
aluminum foil
oven
frying pan -
8Serve immediately.
