Creamy Cheese Grits Primavera

 Growing up in the South, we had grits all the time, and in the Appalachian mountains, most of those were stone-ground. That's simply a heartier, richer version of the traditional white grits most people are used to.

Now my Aunt Bettye makes some rockin' cheese grits - she got her recipe from my great Aunt Betty Bell - and from her mom and so on. Now I won't mess with the Aunts - their version is incredible and stands on it's own. But this is very different - the cream cheese melts, and gives a tiny tang and supurb rich creaminess without overwhelming the fresh veggies. The veggies are pan roasted then lightly braised quickly - and they give their bright crispness to the grits. It is just a little old love fest in a bowl. Completely different and absolutely delicious.

You'll need:

  • 4 cup(s) of chicken broth
  • 1 cup(s) of stone ground white grits
  • 2 tsp. of kosher salt
  • 1 tbsp. of butter
  • 1 1/2 tsp. of olive oil
  • 1/4 cup(s) of yellow onion, diced
  • 1/2 cup(s) of broccolette, broccolini or broccoli florets
  • 1/4 cup(s) of diced orange bell pepper
  • 1/4 cup(s) of diced red bell pepper
  • 1/4 cup(s) of diced cherry tomatoes
  • 1/4 cup(s) of white wine
  • 1/4 cup(s) of chicken broth
  • 1 tsp. of kosher salt
  • 1 tsp. of cracked black peppper
  • 4 ounce(s) of cream cheese
  1. In a medium saucepan, bring chicken broth to a boil. Sprinkle in grits, and reduce to a simmer, whisking well to prevent lumps. Add salt, and allow to simmer for about ten minutes while preparing other ingredients.
  2. In a large skillet, melt together the olive oil and the butter. When the butter has become foamy, add onion and broccolette. Saute for about 3-4 minutes, or until onion has started to become translucent, and the vegetables are beginning to become fragrant.
  3. Sprinkle lightly with kosher salt. Add peppers and cherry tomatoes to the skillet, adding another pinch of salt. Saute for another 2-3 minutes.
  4. Add chicken broth and white wine to the skillet, scraping up any fond from the bottom of the skillet. Allow to simmer for another 2-3 minutes, reducing by about half.
  5. Add cream cheese to the grits, whisking well to incorporate and allow cheese to melt fully. Taste and adjust for seasoning. Add approximately half of the vegetable mixture and most of the juices from the skillet to the grits, folding them in gently to incorporate.
  6. To serve, place a cup or so of the creamy grits in a bowl, and top with a spoonful or two of the vegetable mixture, and a drizzle of the juices. That is all there is to it!

 

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Deborah Demander profile image

Deborah Demander 6 years ago from First Wyoming, then THE WORLD

I've tried grits, but never like this. Can't wait to try your recipe. Thanks for writing.

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