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Healthy Recipes using Stone Ground Grits

Savory Spinach and Feta Grits

Creamy stone ground grits infused with sautéed spinach and crumbled feta cheese, creating a nutritious and flavorful dish.

Ingredients
  • 1 cup stone ground grits
  • 4 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a saucepan, bring the vegetable broth to a boil and slowly whisk in the stone ground grits.
  2. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally until thickened.
  3. In a separate pan, heat olive oil and sauté the spinach until wilted, then mix in the cooked grits and feta cheese. Season with salt and pepper.

Grits and Black Bean Bowl

A hearty bowl of stone ground grits topped with seasoned black beans, avocado, and fresh cilantro for a nutritious meal.

Ingredients
  • 1 cup stone ground grits
  • 4 cups water
  • 1 can black beans, rinsed and drained
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon cumin
  • Salt to taste
Instructions
  1. Cook the stone ground grits in boiling water according to package instructions until creamy.
  2. In a skillet, heat black beans with cumin and salt until warmed through.
  3. Serve the grits in a bowl topped with black beans, diced avocado, and fresh cilantro.

Cheesy Cauliflower Grits

A low-carb twist on traditional grits, using cauliflower for a creamy texture and enhanced flavor with cheese.

Ingredients
  • 1 cup stone ground grits
  • 2 cups cauliflower florets
  • 3 cups vegetable broth
  • 1/2 cup cheddar cheese, shredded
  • 1 tablespoon butter
  • Salt and pepper to taste
Instructions
  1. Steam cauliflower until tender, then blend with a little vegetable broth until smooth.
  2. In a pot, bring the remaining broth to a boil and whisk in the grits, cooking until thickened.
  3. Stir in the cauliflower puree, cheddar cheese, and butter, mixing until creamy. Season with salt and pepper.

Mediterranean Grits with Roasted Vegetables

Stone ground grits served with a medley of roasted Mediterranean vegetables and a drizzle of balsamic glaze.

Ingredients
  • 1 cup stone ground grits
  • 4 cups vegetable broth
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Balsamic glaze for drizzling
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes in olive oil, salt, and pepper, then roast for 20-25 minutes.
  2. Meanwhile, cook the stone ground grits in vegetable broth until creamy.
  3. Serve the grits topped with roasted vegetables and a drizzle of balsamic glaze.

Breakfast Grits with Poached Eggs

A wholesome breakfast featuring creamy stone ground grits topped with perfectly poached eggs and fresh herbs.

Ingredients
  • 1 cup stone ground grits
  • 4 cups water
  • 4 eggs
  • 1 tablespoon vinegar
  • Salt and pepper to taste
  • Chopped chives for garnish
Instructions
  1. Cook the stone ground grits in boiling water until thick and creamy, seasoning with salt.
  2. In a separate pot, bring water and vinegar to a gentle simmer, then poach the eggs for 3-4 minutes.
  3. Serve the grits in bowls topped with poached eggs and garnish with chopped chives.

Spicy Shrimp and Grits

A southern classic made healthy with stone ground grits and sautéed shrimp in a spicy sauce.

Ingredients
  • 1 cup stone ground grits
  • 4 cups chicken broth
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • Salt to taste
Instructions
  1. Cook the stone ground grits in chicken broth until creamy.
  2. In a skillet, heat olive oil and sauté shrimp with cayenne pepper and salt until cooked through.
  3. Serve the shrimp over the grits with a squeeze of lemon juice.

Grits-Stuffed Bell Peppers

Colorful bell peppers filled with a mixture of stone ground grits, vegetables, and spices for a nutritious and vibrant dish.

Ingredients
  • 1 cup stone ground grits
  • 4 cups vegetable broth
  • 4 bell peppers, halved and seeded
  • 1 cup corn, fresh or frozen
  • 1 teaspoon paprika
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F (190°C). Cook the grits in vegetable broth until thick.
  2. Mix cooked grits with corn, paprika, salt, and pepper, then fill the bell pepper halves with the mixture.
  3. Bake for 25-30 minutes until the peppers are tender.

Grits with Mushroom and Thyme

A comforting dish of stone ground grits topped with sautéed mushrooms and fresh thyme for an earthy flavor.

Ingredients
  • 1 cup stone ground grits
  • 4 cups vegetable broth
  • 2 cups mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste
Instructions
  1. Cook the stone ground grits in vegetable broth until creamy.
  2. In a skillet, heat olive oil and sauté mushrooms until golden brown, adding thyme, salt, and pepper.
  3. Serve the grits topped with the sautéed mushrooms.

Sweet Potato Grits with Maple Glaze

A sweet and savory dish combining stone ground grits with roasted sweet potatoes and a drizzle of maple syrup.

Ingredients
  • 1 cup stone ground grits
  • 4 cups water
  • 2 sweet potatoes, cubed
  • 2 tablespoons olive oil
  • Maple syrup for drizzling
  • Salt to taste
Instructions
  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil and salt, then roast for 25-30 minutes.
  2. Cook the stone ground grits in boiling water until thick and creamy.
  3. Serve the grits topped with roasted sweet potatoes and a drizzle of maple syrup.

Coconut Grits with Tropical Fruit

A delightful dish of stone ground grits cooked with coconut milk and topped with fresh tropical fruits.

Ingredients
  • 1 cup stone ground grits
  • 2 cups coconut milk
  • 1 cup water
  • 1 cup mixed tropical fruits (mango, pineapple, kiwi)
  • 1 tablespoon honey
  • Mint leaves for garnish
Instructions
  1. In a saucepan, combine coconut milk and water, bringing to a boil before whisking in the stone ground grits.
  2. Cook until creamy, then stir in honey.
  3. Serve topped with mixed tropical fruits and garnish with mint leaves.