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Quick Breakfast Grits with Veggies

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A cozy and comforting dish of creamy grits packed with colorful veggies for a hearty breakfast.

Ingredients

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  • 1 cup Grits (Any type for a comforting base)
  • 4 cups Vegetable Broth (Enhances flavor compared to water)
  • 1 cup Milk (Swap for almond or oat milk for dairy-free)
  • 1 cup Bell Peppers (Any variety is fine, chopped)
  • 2 cups Fresh Spinach (Drain excess water if using frozen)
  • 2 cloves Garlic (Minced)
  • 1 medium Onion (Shallots or leeks can substitute, chopped)
  • 1 cup Cheddar Cheese (Shredded)
  • to taste Salt (For seasoning)
  • to taste Black Pepper (For seasoning)

Instructions

  1. Bring the Broth to a Boil: In a medium-sized pot, bring 4 cups of vegetable broth to a vigorous boil over medium-high heat.
  2. Add the Grits: Once the broth is boiling, add the 1 cup of grits. Stir them in and reduce the heat to low.
  3. Sauté the Vegetables: While the grits are cooking, heat a splash of oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent.
  4. Add the Bell Peppers: Toss in the bell peppers and continue to sauté for another 3-5 minutes.
  5. Incorporate the Spinach: Add the fresh spinach to the skillet, stirring until it’s wilted down and well mixed with the other veggies.
  6. Combine and Stir in the Cheese: Once the grits have reached the desired consistency, stir in the cooked veggies, 1 cup of milk, and 1 cup of shredded cheddar cheese.
  7. Season to Taste: Taste your creation and season with salt and black pepper according to your preference.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For reheating, add a splash of milk to achieve the desired creamy texture.

Nutrition

Find it online: https://delishrecipezbylucy.com/quick-breakfast-grits-with-veggies/

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