I grew up in the south and often had grits for breakfast. Once in a while I still do. Last week as I was preparing them, I decided to make extra for a dinner dish. This fall has been so mild I still am eating from my garden, and I love just walking out to my back yard to pick fresh veggies for my meals. It’s going to be hard to have to go buy them from the store–I’ve gotten spoiled.
1 cup polenta/grits (either work just fine)
3 cups water
Salt, pepper, cayenne to taste
Butter or margarine to taste
About 3 cups assorted veggies of your choice, cut into bite sized pieces
½ cup dairy or vegan parmesan cheese, freshly grated.
Bring the water to boil, then whisk in the polenta. Stir frequently, for about 5 minutes, or until it’s thicken. Pour into oiled casserole dish.
Sautee veggies until tender, just a few minutes. Pour veggies over the polenta and bake for about 10 minutes. Top with cheese.