Sautéed Veggies and Creamy, Cheesy Grits. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Creamy grits loaded with cheddar cheese support meaty mushrooms in silky tomato sauce. This pillow of creamy grits on which rest a mess of meaty mushrooms in buttery tomato sauce is winter comfort food at its best.

No soupy ass grits allowed where I'm from! Cheesy grits, spicy shrimp, crispy bacon and fresh green onions are perfect comfort food! For this recipe, plump shrimp are tossed in spices and perfectly sautéed. You can have Sautéed Veggies and Creamy, Cheesy Grits using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sautéed Veggies and Creamy, Cheesy Grits

You need of Veggies:.
You need 1 of zucchini (chopped and cut into half moons).
Prepare 1 of yellow squash (chopped and cut into half moons).
It's 2-3 of large tomatillos (chopped and cut into half moons).
Prepare 1-2 of bell peppers (cut into 1-2 inch strips).
Prepare 2-3 of Thai eggplants and/or 1 Chinese eggplant (chopped and cut into half moons).
You need 1 stick of butter (I prefer Blue Bonnet).
Prepare of ****************************.
It's of Cheesy grits:.
Prepare of Salted water.
It's 2 teaspoons of chia seeds (optional but tasteless and healthy).
It's 2 teaspoons of feta cheese (optional but tasty).
You need of Grits (preferably Quaker Oats quick grits).
You need 1 tablespoon of sour cream (or more if desired).
Prepare 1 tablespoon of cream cheese (or more if desired).
Prepare 1/4-1/2 cup of milk (as necessary).
Prepare Handful of Velveeta shredded cheese.
You need 1-2 tablespoons of butter.
You need of Optional seasoning: garlic powder and paprika (to taste).

Grits are cooked in chicken broth then mixed with cream cheese, extra sharp shredded cheddar cheese to make the creamiest. This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party. How to Make Sauteed Squash & Zucchini. We Tried Making Unicorn Cloud Bread.

Sautéed Veggies and Creamy, Cheesy Grits step by step

Chop all veggies as directed or as desired. Sauté veggies in butter and possibly a little oil (I prefer grape seed oil) over medium-high heat for about 25 minutes or until desired tenderness..
After veggies have cooked for about 15-20 minutes, boil lightly salted water in a separate pot along with chia seeds and feta cheese for about 6 minutes. After those 6 minutes, add and cook grits according to package directions whisking grits from start to finish occasionally. Garlic powder and paprika are excellent options for seasoning..
After grits are almost done, turn fire to low heat and add milk, cream cheese, sour cream, shredded cheese and butter. Stir and let grits ingredients heat for about another 3-5 minutes. Then, turn off fire and let grits set for about 5-10 minutes..
Serve hot, sautéed veggies over hot grits. Enjoy!.
Suggestions: Another good addition to your sautéed veggies is mushrooms. Chia seeds can be purchased at Puritan.com. Check it out. Tomatillos, Thai eggplant, and Chinese eggplant may be difficult to find in some cities. Try a fruit market that has a lot of varieties of fruits and vegetables. In Chicago, we have Pete's Fresh Market..

If you can't find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package's instructions for the correct cooking time and the amount of liquid Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover, and keep warm. These grits and greens are perfect for that -- they're ready in a fraction of the time it takes to traditionally make either. Baby kale, tender and virtually prep-free, is briefly sautéed and then stirred into cheesy quick-cooking (NOT instant) grits. The result is silky smooth and creamy with just a hint.