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Cheezy Zucchini Grits Recipe

Grits cooked in the slow cooker are creamy and delicious. When paired with grated zucchini and a few other ingredients, however, they are even better. Cheezy Zucchini Grits are extra good, not only because of the zucchini, but also because of the addition of lots of cheese and butter. Sriracha hot sauce is added to bring out the flavor of the cheese and add just a little bite to make the dish interesting.
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What better way is there to use up that ever-present zucchini that is taking over the garden? It adds a little flavor, a little fiber, and a little extra nutrition.

Cheezy Zucchini Grits is the perfect side dish to accompany grilled meats or poultry, and goes well with southern vegetables. Leftovers can be reheated in the slow cooker by adding a little cream and whisking to break up the mixture. Or, better yet, the leftovers can be poured into a loaf pan, covered and refrigerated. To serve, slice, and fry the slices in butter.

12 Servings

1 cup old fashioned grits
5 cups water
2 teaspoons salt
1 pound grated zucchini

2 cups shredded cheddar jack cheese
1 tablespoon Sriracha Hot Chili Sauce
1/4 cup butter
  1. Mix the grits, water, salt, and zucchini in the crock of a 3-4 quart slow cooker.
  2. Cover, turn to high, and let cook 1 hour.
  3. Stir, turn the heat down to low, and let the mixture cook 4-6 hours or until very thick and creamy. Even though the grits will have expanded and will appear done after 2 hours, they won't be and need to cook at least 4 hours minimum.
  4. Stir in the cheese, Sriracha, and butter.
  5. Serve immediately or keep warm on the warm setting for up to two hours.

Amount Per Serving
Calories 168 Calories from Fat 92
Percent Total Calories From: Fat 55% Protein 17% Carb. 28%

Nutrient Amount per
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 30 mg
Sodium 570 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 7 g

Vitamin A 9% Vitamin C 6% Calcium 0% Iron 2%

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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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