Easy Cheesy Gruyere Grits
User Reviews
5.0
18 reviews
Excellent
Easy Cheesy Gruyere Grits
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Who said grits are only for breakfast? Try these Easy Cheesy Gruyere Grits for you next breakfast, brunch, or brinner! They're simple to make and oh-so tasty!
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Ingredients
- ½ cup grits
- 1.5 cups vegetable broth
- 2 cloves of garlic (minced)
- 1 heaping cup freshly grated Gruyere [or Gouda!] cheese
- ⅛ tsp garlic powder
- ⅛ tsp salt
- 1-2 cups sliced mushrooms
- a drizzle of olive oil
- 12-14 asparagus spears (ends trimmed)
- 1 TBSP butter
- ⅛ tsp garlic powder
- cayenne pepper
- red pepper flakes
- any additional salt to taste
Instructions
- First grab your grits!
- Bring a small pot of broth to boil and add your grits and garlic.
- Stir well, reduce heat to lowest setting to simmer, and cover with a lid.
- Set a timer for about 15 minutes and start on your veggies.
- After trimming the ends from the asparagus, bring a shallow pan of water to boil, toss in your asparagus, and quickly blanch the spears until they turn bright green and are slightly tender and al dente.
- Plop them in an ice bath or rinse with very cold water to halt the cooking process and prevent them from getting mushy.
- Pat dry and set aside.
- Dump the water from the pan saute your sliced mushrooms in a tiny drizzle of olive oil until tender.
- Drain any liquid from the pan, push the shrooms aside, and add your butter, garlic powder, cayenne pepper, asparagus, and a pinch of salt.
- Continue to saute for another minute or two, taste, and add any extra spices if desired.
- The grits should now be just about done.
- Stir constantly during the last few minutes of cook time to prevent them from sticking, then add your cheese and salt, to taste.
- Continue to stir as the cheese melts into the grits and try to refrain from spooning the entire pot of grits into your face.
- Plate the Gruyere grits and top them with veggies and a sprinkle of red pepper flakes. Enjoy!
Notes
- Feel free to dive on into the fridge and put any leftovers that may be lurking there to good use on top of these easy cheesy grits! Grilled veggies, roasted chicken, or even a slice of leftover quiche... anything goes!
- note: adjust the level of cayenne and red pepper flakes to your heat preferences but don't be scared of a little spice! I tend to have a heavy hand with mine and my 8 month old still managed to devour several stolen asparagus spears like a pint-sized vulture. Start with a tiny sprinkle and taste as you go to find your perfect level of heat and flavor.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
16mg
(5%)
Sodium
908mg
(38%)
Potassium
400mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1362IU
(27%)
Vitamin C
7mg
(8%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 908mg | 38% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1362IU | 27% |
| Vitamin C | 7mg | 8% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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