August 04, 2014

lemon zested vegetables with cheesy herb grits

 This dish is the ultimate veggie comfort food done up.  The lemon is amazing with the tarragon and parsley!  I made extra and boy am I glad I did!!!  

There are those dishes that when you are done were worth every bit of the effort that they took and this dish was exactly that.

Servings 4-6
Total Time 45 minutes


  • sea salt (or kosher salt)
  • 16 stalks asparagus (green, white, or a mix), ends trimmed and cut into 1 inch pieces
  • 1 cup shelled edamame
  • 1 cup snap peas, ends trimmed, cut into 1/2-inch pieces
  • 1/2 cup fresh or frozen peas
  • 2 cups milk
  • 2 cups water
  • 1 cup coarse ground grits
  • Freshly ground black pepper
  • 6 tablespoons butter, divided
  • 4 ounces sharp cheddar cheese
  • 1 ounce grated parmesan cheese
  • 2 teaspoons olive oil
  • 3 ounces mushrooms
  • 1/2 small onion, finely minced (about 2 tablespoons)
  • 1 teaspoon zest and 2 teaspoons fresh juice, from 1 lemon
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons minced fresh tarragon leaves
(note: I had some fresh thyme that I also threw in but it's optional)


Bring milk, water, and grits to a boil in a large saucepan over high heat. Whisking constantly add 1 1/4 teaspoons sea salt (or kosher).  Reduce to a bare simmer, cover, and cook stirring (make sure to scrape the bottom) every 2 to 3 minutes, until creamy and tender, about 25 minutes.

While the grits are cooking bring a large pot of salted water to a boil. Add asparagus, edamame, snap peas, and english peas to water and cook until bright green and tender-crisp, about 3 minutes. Using a colander run under cold water to stop cooking.  Drain. 

Remove grits from heat when they are done cooking. Stir in 4 tablespoons butter, cheddar, and parmesan cheese. Season to taste with plenty of black pepper and more salt if necessary.

Heat olive oil in a large skillet over medium-high heat until smoking. Add mushrooms and cook, stirring and tossing occasionally, until well-browned on a both sides, about 1 minutes per side.

Add onion and cook, stirring constantly, until aromatic, about 30 seconds. Add blanched vegetables, remaining 2 tablespoons butter, lemon zest, lemon juice, and half of chives, tarragon, and parsley. Cook, tossing and stirring constantly, until any liquid in the pan is reduced to a saucy glaze. Season to taste with salt and pepper. Remove from heat and set aside.

Stir remaining herbs into grits.

  To serve top grits with vegetables and enjoy!!!

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