Pumpkin Grits with Roasted Vegetables
(Serves 6)Mix squash with olive oil and Mrs. Dash. Roast at 400 F. for 10-20 minutes. (Zucchini will cook faster)
1 medium butternut squash, seeded and peeled, diced
1 medium jester squash, seeded and peeled, diced
1 medium zucchini, halved and sliced in 1/2 inch pieces
3 teaspoon olive oil
1/2 teaspoon Mrs. Dash
Bring water and milk to a simmer. Stir in corn grits and salt.
2 cups water
1 cup skim milk
1/2 cup stone ground corn grits
Bring to a boil, lower heat and simmer 6 minutes, stirring continually with a wooden spoon.
Stir in pumpkin. Cook 4 minutes, stirring continually.
1 scant cup pumpkin puree
Remove grits from burner and stir in cheese.
1/4 cup shredded Parmesan
Heat broccoli for 2 minutes in the microwave.
1 broccoli crown, cut in florets
If necessary, heat roasted vegetables.
For each serving, ladle 1/2 cup grits in a bowl. Top with 3/4 cup roasted vegetables.