Mouthwatering Cheesy Grits With Spring Harvest Creamy Garden Goodness
A creamy, comforting bowl of sharp cheddar grits topped with fresh spring vegetables for a vibrant seasonal twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
Ingredients
1 cup stone-ground grits
4 cups low-sodium vegetable broth
1 cup whole milk
2 tablespoons unsalted butter
1 1/2 cups sharp cheddar cheese, freshly shredded
1/2 cup Monterey Jack cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup asparagus, chopped
1 cup green peas
2 cups baby spinach
1/4 cup green onions, sliced
1/2 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
-
Bring vegetable broth to a boil in a saucepan. Slowly whisk in grits and reduce heat to low. Simmer 20–25 minutes, stirring frequently.
-
Stir in milk and butter until incorporated. Add cheddar and Monterey Jack cheese. Stir until melted and smooth. Season with garlic powder, salt, and pepper.
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In a skillet, heat olive oil over medium heat. Sauté asparagus 3–4 minutes. Add peas and cook 2 minutes more. Stir in spinach until wilted. Remove from heat and add green onions, lemon zest, parsley, salt, and pepper.
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Spoon grits into bowls and top with the spring vegetable mixture. Serve immediately.
Notes
Use freshly shredded cheese for the smoothest texture. Adjust consistency with additional warm milk if grits thicken too much. For added brightness, squeeze a small amount of fresh lemon juice before serving if desired.