To save time measuring, use four individual packets of plain instant grits, such as Quaker Original Flavor Instant Grits.

Recipe by Oxmoor House January 2002

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup grits and 1 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Cut onions into eighths; separate layers. Cut yellow squash and zucchini in half lengthwise; cut each half into 2-inch pieces.

  • Place onion, squash, zucchini, bell pepper, olive oil, salt, and black pepper in a large bowl; toss well. Arrange vegetable mixture on a large baking sheet; coat vegetables with cooking spray. Bake vegetables at 450°, stirring twice, 12 to 14 minutes or until tender.

  • Bring water to a boil in a saucepan over high heat. Stir in grits, and remove from heat. Stir in cheese and remaining ingredients. Cover and keep warm.

  • Spoon grits onto plates, and top with vegetables.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

274 calories; fat 9g; saturated fat 3.2g; protein 12.3g; carbohydrates 39.6g; cholesterol 9mg; iron 9.8mg; sodium 837mg; calories from fat 28%; fiber 5.7g; calcium 283mg.
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