Veggie N’ Grits

Name: Veggie N’ Grits
Ingredients: 5 cups water; 1 1/2 teaspoons fine sea salt divided; 1 cup corn grits or polenta; 1/2 teaspoon black pepper divided; 8 tablespoons unsalted butter divided; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1 1/2 cups radishes quartered; 1 1/2 cups snap peas sliced; 1/2 cup green onions sliced thin; 1/2 cup corn kernels frozen or fresh

11 ingredients

6 steps

Ingredients

5 cups water
1 1/2 teaspoons fine sea salt divided
1 cup corn grits or polenta
1/2 teaspoon black pepper divided
8 tablespoons unsalted butter divided
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 1/2 cups radishes quartered
1 1/2 cups snap peas sliced
1/2 cup green onions sliced thin
1/2 cup corn kernels frozen or fresh

Directions

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.