Veggie Cheese Grits
Serves 2
- 2 cups water
- 1 cup grits*
- 1 Tb butter
- 1 medium zucchini, grated
- 1 cup spinach
- salt and pepper
- ½ cup grated cheese such as cheddar or pepper jack
- optional: top each serving with a fried egg and some microgreens
*Note: Instant grits work just as well and will reduce the overall cooking time by just a couple of minutes.
In a medium saucepan, bring the water to a boil and add a pinch of salt. Add the zucchini and the spinach and cook for two minutes.
Slowly pour in the grits while stirring constantly, to avoid lumps. Reduce the heat to medium so that the grits cook at a low simmer. Continue to stir frequently for about 5 minutes until the grits soften.
Remove from heat, stir in the butter and the cheese and allow the grits to rest for a couple of minutes while the cheese melts. Add salt and pepper to taste.
Optional: top each serving with a fried egg and/or some microgreens.
