Grits & Greens

RECIPE RATING: MEDIUM

Gather the ingredients…

Shrimp:

-1 lb of frozen or fresh shrimp, deveined and peeled

-1 cup sliced cherry tomatoes

-1 cup fresh or frozen broccoli rabe

-2 tbsp smart balance butter

-2 tbsp Sicilian blend seasoning (Dean Jacob’s Italian Bread Dipping Seasoning-I use this so much!)

-Dash of salt and pepper

Grits:

-1 yellow onion, chopped

-3 garlic cloves, minced

-1/2 cup to 1 cup sweet frozen corn

-1 cup ground cornmeal (i prefer Bob’s Red Mill)

-2 cups reduced fat milk OR milk substitute of choice

-2 cups of vegetable broth

-1/2 cup reduced fat cheddar cheese OR cheese substitute

-1 tbsp olive oil

-Salt and pepper to taste

Put it all together…

Shrimp:

-If using frozen shrimp, defrost and then place in a large saucepan or wok. Cook thoroughly on medium heat (until pink)

-Add seasoning, tomatoes and broccoli rabe, stirring occasionally

-Cook shrimp, seasonings and vegetables on medium heat until blended well. Add butter and stir until melted. Set aside.

Grits:

-In a large saucepan, add olive oil, onions, garlic and cook on medium heat until golden brown

-Add 2 cups of milk/milk substitute and 2 cups of vegetable broth and allow mixture to simmer on medium/low heat

-Slowly add in cornmeal, stirring constantly to prevent the cornmeal from clumping together. Reduce heat

-Allow the mixture to cook for 10-15 minutes, or until thickened, stirring frequently

-Once the mixture is thickened, add the frozen corn and cheese/cheese substitute. Cook on low heat until cheese is melted

-Serve while still warm topped with shrimp and vegetables-enjoy!