Vegetarian Grits with Gouda, Mushrooms and Asparagus
Try these Easy Vegetarian Grits for you next breakfast, brunch, or brinner! They're simple to make and oh so tasty!
Servings 2 servings
Calories 242kcal
Ingredients
- ½ cup grits
- 1.5 cups vegetable broth
- 2 cloves of garlic (minced)
- 1 heaping cup freshly grated gouda cheese
- ⅛ tsp garlic powder
- ⅛ tsp salt
- 1-2 cups sliced mushrooms
- a drizzle of olive oil
- 12-14 asparagus spears (ends trimmed)
- 1 TBSP butter
- ⅛ tsp garlic powder
- cayenne pepper
- red pepper flakes
- salt and pepper to taste
Instructions
- 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 the 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!
Notes
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!
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.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 242kcal | Carbohydrates: 40g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 908mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1362IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 3mg
