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: 

• 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. 

• 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.

• 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.

• 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.