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Creamy Pima Corn Grits with Roasted Vegetables & Spicy Honey Glaze

Ingredients:

  • 1 cup Pima Corn Grits
  • 4 cups water or vegetable broth
  • 1 cup milk (optional for creamier grits)
  • 2 tbsp butter or olive oil
  • 1/2 tsp salt (or to taste)
  • 1/4 cup grated cheese (optional)

Roasted Vegetables:

  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, quartered
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs like thyme or rosemary (optional)

Spicy Honey Glaze:

  • 2 tbsp honey
  • 1 tsp red pepper flakes
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil

Instructions: 

Cook the Pima Corn Grits:
  • In a medium pot, bring the water or vegetable broth to a boil.
  • Slowly stir in the Pima Corn Grits, lower the heat, and cook on low for 20-25 minutes, stirring occasionally.
  • Add butter, milk (if using), and salt, continuing to stir until the grits are creamy. Optionally, stir in grated cheese for extra richness. 
    Roast the Vegetables:
    • Preheat the oven to 400°F (200°C).
    • Toss zucchini, red bell pepper, and red onion in olive oil, salt, pepper, and fresh herbs (if using).
    • Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until lightly browned and tender.
    Make the Spicy Honey Glaze:
    • In a small bowl, whisk together honey, red pepper flakes, apple cider vinegar, and olive oil.
    • Drizzle the glaze over the roasted vegetables just before serving.
    Assemble the Dish:
    • Serve the creamy Pima Corn Grits in a bowl and top with roasted vegetables.
    • Drizzle more spicy honey glaze over the top for an extra kick.
    • Garnish with fresh herbs if desired.

    Notes: 

    • You can add proteins like grilled chicken, shrimp, or even tofu for a heartier meal.
    • The honey glaze can be adjusted for more or less spice.