Ingredients

The following ingredients have 3 Servings
  • 3 1/4 cups water
  • 1 cup polenta corn grits
  • 1 tsp sea salt
  • 2 chipotle peppers (diced)
  • 3 tsp adobo sauce (from can of chipotle peppers)
  • 3 tbs pumpkin puree
  • 1 tbs butter
  • 2 tsp raw honey
  • 3/4 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1 cup sharp cheddar cheese (shredded)
  • Garlic Roasted Veggies:
  • 3 small zucchini (quartered)
  • handful baby tomatoes (halved)
  • 1 head of garlic (cloves separated, paper left on)
  • pinch sea salt
  • pinch ground black pepper
  • pinch garlic powder
  • olive oil (to drizzle)
  • freshly chopped cilantro (to garnish)

Instruction

  • In a large saucepan bring water, grits, and salt to a boil.
  • Reduce to simmer.
  • Stir in peppers, adobo sauce, pumpkin, butter, honey and spices. Mix until smooth.
  • Let simmer on low heat for about 10 minutes, or until water is absorbed and consistency is to your liking.
  • Turn off heat, stir in cheese, cover and let sit for 5 minutes or until ready to eat.
  • Salt to taste.
  • To prepare your garlic roasted veggies preheat oven to 425°F. Line a cookie sheet with parchment paper.
  • Place your prepped veggies on your cookie sheet, sprinkle with spices, and drizzle with oil.
  • Roast for 15-20 minutes, flipping halfway through.
  • Fill a bowl with grits, top with veggies, squeeze garlic cloves out of skins, sprinkle with cilantro and enjoy!