Rainbow Grits with Red Polenta
Fun pink grits (sometimes called unicorn grits!) need to have a rainbow of vegetables plus cheese for a beautiful and easy breakfast option.
Servings: 1 serving
Ingredients
- ⅓ cup roasted red polenta
- 1 cup water
- ½ tbsp butter
- 1 dash garlic powder
- 1 tsp olive oil
- 6 rainbow baby carrots sliced into rounds
- 3 mini rainbow bell peppers diced
- 8 rainbow cherry tomatoes sliced in half
- 3 scallions chopped
- ⅓ cup Parmesan cheese shredded
- salt and pepper to taste
Instructions
- Put the dried polenta, water, butter, and garlic powder in a small saucepan that has a tight fitting lid. Mix together thoroughly and put on a burner over high heat with no lid yet.
- Once the grits have come to a boil, stir with a spoon, reduce the heat to medium low, and put the lid all the way on the pot. Cook for 8 minutes.
- In the meantime, heat a small frying pan over medium heat with 1 tsp of olive oil. Once it is heated, add in the carrots, peppers, tomatoes, and scallions. Lightly salt the vegetables.
- Saute the vegetables, flipping occasionally. They should be done in about 5 minutes, but keep an eye on them so they don't burn.
- Remove the vegetables from the heat. Once the polenta is done, remove it from heat as well. Add in the shredded cheese, but reserve a small handful for garnish.
- Mix the cheese in and put the lid back on so the cheese can steam into the polenta.
- When ready to serve, spoon the polenta in a bowl. Arrange the vegetables and and reserved cheese for garnish on top. Salt and pepper to taste.
- This recipe doubles easily.