the most fabulous grits EVER

this recipe came from the Southern Living 2007 Annual Recipes. Definitely the best grits I've ever tasted, and that's saying something!

p.s.--for those of you who don't like cheese, or cheese doesn't like you, the grits still taste yummy sans the cheese--so this recipe is definitely adaptable. I highly recommend it!

Skillet Grits With Seasoned Vegetables
1 (32 oz) container of chicken broth
3 Tbsp. butter
1 tsp. salt
1 1/2 cups uncooked regular grits
1 cup shredded cheddar cheese
1/3 cup shredded parmesan cheese
1/2 tsp. pepper
Seasoned Vegetables

1. Bring first 3 ingredients to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened.

2. Whisk in cheeses and pepper until cheeses are melted. Spoon Seasoned Vegetables evenly over grits, and serve immediately. Makes 6-8 servings.


Seasoned Vegetables
1 medium onion, chopped
2 garlic cloves, minced
2 Tbsp. olive oil
4 carrots, chopped
3 small red potatoes, diced
2 small turnips (~1/2 lb), peeled & chopped
2 celery ribs, diced
1 medium zucchini, chopped
1 (14-oz) can chicken borth
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. pepper
1 tsp. cornstarch

1. Saute onion and garlic in hot oil in a large skillet over medium heat 5 min. or until carmelized. Add carrots and next 4 ingredients, and saute 12-15 min. or until veggies are tender. Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 min.

2. Whisk together cornstarch and 1 Tbsp. water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 min. or until thickened.