Are looking for a sautéed veggies and creamy, cheesy grits recipe that is interesting? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious sautéed veggies and creamy, cheesy grits should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of sautéed veggies and creamy, cheesy grits, start from the type of ingredients, next selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare sautéed veggies and creamy, cheesy grits delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings used for make

1. Prepare Veggies:
2. Use 1 zucchini (chopped and cut into half moons)
3. Take 1 yellow squash (chopped and cut into half moons)
4. Prepare 2-3 large tomatillos (chopped and cut into half moons)
5. Prepare 1-2 bell peppers (cut into 1-2 inch strips)
6. Prepare 2-3 Thai eggplants and/or 1 Chinese eggplant (chopped and cut into half moons)
7. Prepare 1 stick butter (I prefer Blue Bonnet)
8. Prepare ****************************
9. Prepare Cheesy grits:
10. Prepare Salted water
11. Prepare 2 teaspoons chia seeds (optional but tasteless and healthy)
12. Take 2 teaspoons feta cheese (optional but tasty)
13. Prepare Grits (preferably Quaker Oats quick grits)
14. Prepare 1 tablespoon sour cream (or more if desired)
15. Prepare 1 tablespoon cream cheese (or more if desired)
16. Use 1/4-1/2 cup milk (as necessary)
17. Take Handful Velveeta shredded cheese
18. Prepare 1-2 tablespoons butter
19. Use Optional seasoning: garlic powder and paprika (to taste)

Combine the water, half-and-half and heavy cream, along with the salt, in a heavy bottomed saucepan. Bring the mixture to the boil. Using a whisk, slowly add the grits, whisking constantly. While grits are cooking - In separate skillet - cook bacon on medium heat until slight browned.

How to cook Sautéed Veggies and Creamy, Cheesy Grits:

1. Chop all veggies as directed or as desired. Sauté veggies in butter and possibly a little oil (I prefer grape seed oil) over medium-high heat for about 25 minutes or until desired tenderness.
2. After veggies have cooked for about 15-20 minutes, boil lightly salted water in a separate pot along with chia seeds and feta cheese for about 6 minutes. After those 6 minutes, add and cook grits according to package directions whisking grits from start to finish occasionally. Garlic powder and paprika are excellent options for seasoning.
3. After grits are almost done, turn fire to low heat and add milk, cream cheese, sour cream, shredded cheese and butter. Stir and let grits ingredients heat for about another 3-5 minutes. Then, turn off fire and let grits set for about 5-10 minutes.
4. Serve hot, sautéed veggies over hot grits. Enjoy!
5. Suggestions: Another good addition to your sautéed veggies is mushrooms. Chia seeds can be purchased at Puritan.com. Check it out. Tomatillos, Thai eggplant, and Chinese eggplant may be difficult to find in some cities. Try a fruit market that has a lot of varieties of fruits and vegetables. In Chicago, we have Pete's Fresh Market.
6. Done and ready to serve!

Remove bacon and lay on paper towel. Once cooled - crumble and set aside. Add the stock and the butter to a pot that will be large enough for the grits to expand. When the butter begins to melt, add in the grits and salt. Stir well and reduce the heat to low.

how is this? Easy isn’t it? That’s the prepare sautéed veggies and creamy, cheesy grits that you do at home. Good luck!