Veggie N’ Grits – a delicious recipe with water, salt, corn grits, black pepper, butter, paprika. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a shallow saucepan bring the water and 1 teaspoon salt to a boil.
2
Then slowly add in the grits while stirring and reduce the heat to medium-low. Continue to cook while stirring frequently for 20 minutes or until the grits are tender.
3
Remove the grits from the heat and add 2 tablespoons butter and 1/4 teaspoon black pepper, stir to incorporate thoroughly. Scoop the grits out of the pan and set aside.
4
Return that pan to a medium-high flame and melt the butter. Then whisk in the remaining salt, pepper, smoked paprika and garlic powder and give it a stir.
5
Then add in radishes, snap peas, green onions and corn kernels and saute for 5 minutes or until lightly browned and tender.
6
Plate the grits in a bowl, spoon the vegetables and butter over the top and eat warm.
366
kcal
Calories
24
g
Fat
33
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 5 cups water, 1 1/2 teaspoons fine sea salt divided, 1 cup corn grits or polenta, 1/2 teaspoon black pepper divided, and more.
Yes, Veggie N’ Grits falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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