Get all the creole flavors without having to sacrifice meatless mondays. This vegetable preparation an adaptation from a traditional shrimp and grits recipe, simply omitting the shellfish. The beauty of this recipe, is that you can use whatever vegetables you have on hand. Create a simple onion and garlic base and build from there. Lemon juice makes for a contrasting bite that balances the creamy cheese grits. Perfect dish for a weekend brunch or for those cool mornings when a “stick-to-your-bones” breakfast is a must.

Veggies N’ Grits

1 cup quick grits
4 cups water
1/2 tsp salt
1/3 cup shredded cheese (gruyere or white cheddar) (plus extra)
1 pinch pepper
1 tbsp olive oil
2 tbsp garlic (minced)
1/2 cip onion (diced)
1 cup tomatoes (diced)
1/2 cup celery (diced)
1/2 cup bell pepper (diced)
1/4 cup scallions (chopped)
1 T parsley (chopped)
1/4 cup vegetable stock or water
2 tbsp fresh lemon juice
3 tbsp cold butter (separated)
TT salt and pepper

Cook grits according to directions. Add salt, pepper, butter and cheese and stir until incorporated. set aside on low heat. In a sauté pan on medium heat, add oil. Add garlic and onion and lightly sauté until mixture begins to become aromatic. Add celery, bell pepper and stir to prevent burning. Turn heat to high, add tomatoes, cooking until they begin to burst. Add lemon juice and stock/water and remove from heat. Season to taste.
Add butter to stir in butter to mixture to create a light pan sauce.
For each bowl, spoon 1 cup of prepared grits and sprinkle cheese atop for garnish. Spoon about 4 oz of veggies with sauce atop. Garnish with scallions and parsley.