Sautéed summer vegetables over creamy Parmesan grits

Published: May. 21, 2021 at 3:55 PM CDT|Updated: Jun. 7, 2021 at 3:56 PM CDT
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TYLER, Texas (KLTV) - Here’s a simple dinner recipe for you to try when you have time to chop a few veggies, maybe while the steaks or chicken are on the grill.

Sautéed summer vegetables over creamy Parmesan grits

2 zucchini, sliced thin

2 summer squash, sliced thin

8 ounce package of sliced mushrooms

one bunch green onions, thinly sliced (don’t use the outer half of the green part of the onions; it is rather tough.)

1 cup halved cherry or grape tomatoes

1/2 teaspoon red pepper flakes

2 tablespoons olive oil

2 teaspoons minced garlic cloves

1 cup grated Parmesan

1 cup quick grits

2 1/2 cups chicken stock or broth

2 cups milk

6 tablespoons butter, divided

1/2 teaspoon pepper

1 1/2 teaspoons salt


Grits: bring chicken broth, milk and butter to a gentle boil; whisk in the salt and grits to ensure no lumps. Then turn down the heat to low and cover the pot; simmer according to package directions, usually five to eight minutes for quick grits. (We never use instant grits, remember). When they’re tender, stir in the Parmesan until it melts into the grits.

Vegetable saute:

Put the olive oil in a large nonstick skillet set over medium heat. When hot, drop in the squash, zucchini and tomatoes. Cook for a couple of minutes, then add the garlic, green onions and red pepper flakes. Continue cooking for several minutes until the vegetables are as tender as you prefer them. Taste a bite for saltiness, and add more if needed.

Serve by placing a serving of grits on a plate or bowl, then top with a serving of the sauteed vegetables. Sprinkle with more Parmesan cheese.

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