Who said grits are only for breakfast? Try these tasty Veggies ‘n Gruyere Grits for you next breakfast, brunch, or brinner! They’re simple to make and oh-so tasty!
I like to blur the lines a bit when it comes to breakfast foods. You’ll frequently find me eating a chocolate chip pancake for dessert like it’s a big fluffy cookie, brinner is a welcome weekly occurrence, and cold pizza for breakfast? Why the heck not!
If it’s good at 6 in the morning it’s good at any hour! Actually, it’s better. My taste buds like to sleep in. So while grits make a fantastic side dish for breakfast, they make an even better addition to lunch or dinner. If anything it’s the perfect vessel for sneaking in an extra serving of vegetables.
And an extra serving of cheese.
If you’re anything like my husband and I, you follow two basic rules:
1. Under no circumstances are instant grits ever an option.
2. My Cousin Vinny must be quoted while you wait your 20 stinkin’ minutes like the rest of the grit-eating world.
Veggies 'n Gruyere Grits
- 1/2 cup grits
- 1.5 cups vegetable broth
- 2 cloves of garlic, minced
- 1 heaping cup freshly grated Gruyere [or Gouda!] cheese
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1-2 cups sliced mushrooms
- a drizzle of olive oil
- 12-14 asparagus spears, trimmed
- 1 TBSP butter
- 1/8 tsp garlic powder
- cayenne pepper
- red pepper flakes
- any additional salt, to taste
- note: adjust the level of cayenne and red pepper flakes to your heat preferences but don't be scared of a little spice! I tend to have a heavy hand with mine and my 8 month old still managed to devour several stolen asparagus spears like a pint-sized vulture. Start with a tiny sprinkle and taste as you go to find your perfect level of heat and flavor.
- First grab your grits!
- Bring a small pot of broth to boil and add your grits and garlic.
- Stir well, reduce heat to lowest setting to simmer, and cover with a lid.
- Set a timer for about 15 minutes and start on your veggies.
- After trimming the ends from the asparagus, bring a shallow pan of water to boil, toss in your asparagus, and quickly blanch the spears until they turn bright green and are slightly tender and al dente.
- Plop them in an ice bath or rinse with very cold water to halt the cooking process and prevent them from getting mushy.
- Pat dry and set aside.
- Dump the water from the pan saute your sliced mushrooms in a tiny drizzle of olive oil until tender.
- Drain any liquid from the pan, push the shrooms aside, and add your butter, garlic powder, cayenne pepper, asparagus, and a pinch of salt.
- Continue to saute for another minute or two, taste, and add any extra spices if desired.
- The grits should now be just about done.
- Stir constantly during the last few minutes of cook time to prevent them from sticking, then add your cheese and salt, to taste.
- Continue to stir as the cheese melts into the grits and try to refrain from spooning the entire pot of grits into your face.
- Plate the Gruyere grits and top them with veggies and a sprinkle of red pepper flakes. Enjoy!
Feel free to dive on into the fridge and put any leftovers that may be lurking there to good use on top of these easy cheesy grits! Grilled veggies, roasted chicken, or even a slice of leftover quiche... anything goes!
so… how was it!? I had quite a stash of asparagus and mushrooms in my fridge so… I may or may not have made this several days in a row and loved every cheesy, savory, scrumdillyumptious second of it. As an unexpected bonus, this one’s also chickpea approved! She inhaled the asparagus and grits like a champ and kept coming back for more. Obviously that means she has impeccable taste and you should try this recipe too. Duh.