Fall Vegetables and Cheese Grits
Ingredients
- 1½ cups frozen root vegetable blend
- 1 Tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp Italian seasoning
- 3 cups chopped kale
- 2 cups water
- ¼ tsp salt, divided
- ½ cup quick-cooking grits
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Toss together vegetables, oil, garlic powder, and seasoning on a rimmed baking sheet; spread in a single layer. Roast 15 to 20 minutes or until browned and tender. Toss vegetables with kale until wilted.
- Bring water and ⅛ tsp salt to a boil in a saucepan over medium-high heat. Whisk in grits; bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat.
- Stir in cheeses, pepper, and ⅛ tsp salt until cheeses melt. Serve vegetables over grits.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
422
|
422
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 19 | 19 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 748 | 748 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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