Although grits have come to be associated with eggs, bacon, and other breakfast foods, they actually make for a nice serving of grain at any meal. This dish was inspired by a non-vegan dish from the brunch menu at Sweet Afton in Astoria, and I’ve already eaten for both lunch and dinner in an embarrassingly short amount of time. It’s a really yummy way to get a couple servings of veggies into one bowl.
Of course, you could capitalize on the trendiness of “breakfast bowls” (since apparently just serving oatmeal or granola is no longer hip enough) and eat it in the morning.
Ingredients:1 cup grits (dry)
1/4 cup copped onion
1 tablespoon olive oil
1/3 cup tomato sauce
1 cup chopped kale (stems removed)
1/2 cup chopped mushrooms
1 cup chopped yellow or green squash
salt and pepper to taste
Steps:1. Prepare the grits as the package indicates, cover and set aside.
2. In a large frying pan, heat the oil. Add the onions and squash and sauté for about 2 minutes.
3. Stir in the tomato sauce, kale and mushrooms. Cook until the vegetables are tender.
4. Spoon grits into bowls, and pour the veggies on top. Serve and enjoy!
I topped my grits with kale, mushrooms and green squash, but really you can use whatever vegetables are on hand or in season—you’ll want at about 2.5 cups. Corn, carrots and broccoli would also be great. For any vegetarians reading this, it’s also great topped with a poached or fried egg and some grated cheese.