Easy Cheesy Gruyere Grits
User Reviews
5
Easy Cheesy Gruyere Grits
Description
This recipe begins by cooking grits in boiling vegetable broth infused with fresh minced garlic, then simmering gently until creamy and tender. While the grits cook, asparagus spears are blanched until bright green and slightly tender, then cooled to stop cooking and maintain texture. Mushrooms are sautéed separately in a bit of olive oil, releasing their moisture and developing a tender bite.
After sautéing, the mushrooms are pushed aside, and butter, garlic powder, cayenne pepper, asparagus spears, and salt are added to continue sautéing briefly. The combination brings savory, spicy, and fresh vegetable flavors together. Finally, the grated Gruyere cheese is stirred into the cooked grits, melting smoothly to add a rich, creamy, and nutty flavor that complements the garlicky vegetables.
This dish pairs well with grilled proteins or can be enhanced with leftovers like roasted chicken or grilled vegetables. Adjust the cayenne and red pepper flakes cautiously to find desired heat levels. The asparagus and mushrooms provide a pleasing texture contrast against the creamy grits, making it a well-rounded and flavorful preparation.
Leftover grits can be topped with other fridge ingredients, offering flexibility and minimizing waste. Blanching asparagus before sautéing preserves its vibrant color and prevents it from becoming mushy.
Ingredients
- ½ cup grits
- 1.5 cups vegetable broth
- 2 cloves garlic minced
- 1 gruyere cheese heaping cup, freshly grated, or Gouda cheese
- ⅛ tsp garlic powder
- ⅛ tsp salt
- 1-2 cups mushroom sliced
- olive oil a drizzle
- 12-14 asparagus ends trimmed, spears
- 1 TBSP butter
- ⅛ tsp garlic powder
- cayenne pepper
- red pepper flakes
- salt to taste, any additional
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
- Adjust cayenne and red pepper flakes gradually to suit your preferred spice level, starting with small amounts.
- Leftover grits can be topped with grilled vegetables, roasted chicken, or other leftovers for added variety.
- Blanching asparagus before sautéing helps retain its bright color and texture.
- Use freshly grated Gruyere or Gouda cheese for optimal melting and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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