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Sautéed Veggies and Creamy, Cheesy Grits
Sautéed Veggies and Creamy, Cheesy Grits

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We hope you got insight from reading it, now let’s go back to sautéed veggies and creamy, cheesy grits recipe. You can cook sautéed veggies and creamy, cheesy grits using 19 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Sautéed Veggies and Creamy, Cheesy Grits:
  1. Take Veggies:
  2. Take 1 zucchini (chopped and cut into half moons)
  3. Get 1 yellow squash (chopped and cut into half moons)
  4. Take 2-3 large tomatillos (chopped and cut into half moons)
  5. Get 1-2 bell peppers (cut into 1-2 inch strips)
  6. Prepare 2-3 Thai eggplants and/or 1 Chinese eggplant (chopped and cut into half moons)
  7. Use 1 stick butter (I prefer Blue Bonnet)
  8. Get ****************************
  9. Get Cheesy grits:
  10. Use Salted water
  11. Prepare 2 teaspoons chia seeds (optional but tasteless and healthy)
  12. You need 2 teaspoons feta cheese (optional but tasty)
  13. Prepare Grits (preferably Quaker Oats quick grits)
  14. Take 1 tablespoon sour cream (or more if desired)
  15. You need 1 tablespoon cream cheese (or more if desired)
  16. Provide 1/4-1/2 cup milk (as necessary)
  17. Prepare Handful Velveeta shredded cheese
  18. Prepare 1-2 tablespoons butter
  19. Use Optional seasoning: garlic powder and paprika (to taste)
Instructions to make Sautéed Veggies and Creamy, Cheesy Grits:
  1. 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.
  2. 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.
  3. 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.
  4. Serve hot, sautéed veggies over hot grits. Enjoy!
  5. 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.

Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly). When cooked remove from heat and stir in sausage, cheese, and pepper. In a large saucepan, combine the chicken broth and whipping cream. Add the grits, and return to boiling. Add the cheese, stirring until melted.

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