Cheesy Grits With Spring Vegetables

What You’ll Love About This Recipe

This recipe combines creamy, cheesy grits with fresh spring vegetables for a dish that’s both comforting and vibrant. Perfect for brunch or a cozy dinner, it’s simple to make yet feels special.

• Creamy and Cheesy Goodness: The grits are rich and smooth, blending perfectly with melted cheese.
• Fresh and Colorful Veggies: Seasonal vegetables add a pop of flavor and a burst of color.
• Quick and Easy Prep: With minimal steps, you’ll have a satisfying meal in no time.

Recipe

Cheesy grits with spring vegetables is a delightful dish that combines the creamy richness of cheesy grits with the fresh, vibrant flavors of seasonal vegetables. Perfect for breakfast or brunch, this recipe is both comforting and nutritious.

Ingredients:

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 1 cup chopped spring vegetables (such as asparagus, peas, and green onions)
• 1/4 teaspoon black pepper
• Optional: 1/4 cup milk for creamier grits

Instructions:

1. In a medium saucepan, bring water and salt to a boil. Gradually whisk in the grits, reduce heat to low, and cover. Cook for 20-25 minutes, stirring occasionally, until thickened.
2. While the grits are cooking, steam or sauté the spring vegetables until tender, about 5-7 minutes.
3. Once the grits are cooked, stir in the shredded cheddar cheese and butter until fully melted and incorporated.
4. Fold in the cooked spring vegetables and season with black pepper. If desired, add milk for a creamier texture.
5. Serve immediately, garnished with additional cheese or herbs if preferred.

Notes:

• For a vegan version, use plant-based cheese and butter.
• Customize the vegetables based on what’s in season or your preferences.
• Leftovers can be refrigerated and reheated with a splash of milk to restore creaminess.

Time:

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Serving:

– Serves 4

Calories:

– Approximately 300 calories per serving

Cuisine:

– American, Southern

Nutrition

This dish is a wholesome blend of creamy grits and fresh spring vegetables. Here’s the nutritional breakdown per serving:

What To Serve With It

When I make cheesy grits with spring vegetables, I love pairing them with grilled chicken or shrimp for a hearty meal. A fresh salad with a light vinaigrette adds a crisp, invigorating contrast to the creamy grits. It’s a combo that feels balanced and satisfying every time.

Grilled Protein Options

Since cheesy grits and spring veggies already bring so much flavor to the table, you’ll want a grilled protein that complements without overpowering them. For me, grilled chicken is a go-to—it’s simple, juicy, and picks up smoky notes that pair perfectly with the creamy grits. If I’m feeling adventurous, I’ll lean into seafood options like shrimp or salmon. Their light, briny flavors balance the richness of the dish without stealing the spotlight. A quick marinade of lemon and herbs brightens either choice. Honestly, it’s hard to go wrong when you keep it fresh and let the main flavors shine.

Fresh Salad Pairings

Though cheesy grits and spring veggies make a hearty base, I love adding a fresh salad to lighten things up and bring a crisp contrast to the meal. A simple fresh herb salad with mint, parsley, and a tangy lemon dressing cuts through the richness perfectly. For something heartier, try seasonal vegetable salads—think shaved radishes, snap peas, and baby greens tossed in a light vinaigrette. The crunch and brightness balance the creamy grits so well, it’s like they were made for each other. Trust me, a good salad turns this dish from comforting to downright irresistible.