Creamy Grits with Roasted Asparagus & Tomato - A wholesome and classic southern staple made snazzy with delicious springtime vegetables.
If there is ever one downfall to living in California, it's that a good southern style breakfast is hard to come by. In fact, it's a struggle to even find some of the necessary ingredients to make some of the recipes yourself.
The first time I asked someone at the grocery store where they kept the grits, he kind of gave me a strange smirk and chuckled. Once he realized I wasn't kidding, he informed me that they didn't carry these mystical "grits."
Not to worry, I've since learned where to find all of my southern goodies and now I can get a taste of home whenever I like. If you love wholesome, comforting breakfasts this one's for you. Enjoy!
Serving Size: 4
FOR THE GRITS:
- 1/2 cup whole raw cashews, soaked in water overnight
- 1/4 cup water
- 1 teaspoon coconut oil
- 1/3 cup white onion, finely chopped
- 4 cups low sodium vegetable broth, divided
- 3/4 cup organic yellow grits
- sea salt and pepper to taste
- dried thyme for garnishing
FOR THE ROASTED ASPARAGUS & TOMATO:
- 2 cups cherry tomatoes
- 1/2 pound fresh asparagus (approx. 8 ounces), ends trimmed
- coconut oil spray (to oil the baking sheet)
ROASTED ASPARAGUS & TOMATO:
- Preheat oven to 400 degrees F. Coat a large baking sheet with coconut oil spray. Arrange the tomatoes and asparagus evenly on the sheet. Mist the vegetables with more coconut oil spray. Bake for 15-20 minutes
- Let cashews soak overnight. Drain and add them to a food processor or blender with 1/4 cup water. Process until smooth. Set aside.
- Heat coconut oil in a medium sized pan over medium heat. Add onion and cook until the onion is caramelized, approximately 8-10 minutes. Add salt to taste. Set aside.
- In the meantime, in a medium sized saucepan, bring vegetable broth to a boil. Slowly stir in grits, whisking constantly until smooth. Bring the mixture back to a boil then reduce heat to low.
- Let the grits simmer uncovered until most of the liquid has been absorbed, about 5 minutes. Stir occasionally.
- Add the remaining 1 cup of vegetable broth to the saucepan. Again whisking constantly until thick, approximately 10 minutes.
- Stir in the creamed cashews and onion. Season with salt and pepper. Cover and cook the mixture (stirring occasionally) over low for approximately 30 minutes, or until the grits are soft and fluffy.
- Top with roasted asparagus and tomatoes. Add more salt and pepper as desired. Add a pinch of thyme for garnish. Serve immediately.
- The cashews to do not have to be soaked overnight, but I would recommend soaking them for no less than 3 hours.
- I used vegetable broth because I wanted a stronger flavor. If you would like a more mild flavor for your dish, use vegetable stock. The difference between the two is that broth comes already seasoned with salt and other spices.
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