Cajun Veggies and Grits

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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5 cups low-sodium vegetable broth

3/4 cup quick grits 

1 1/2 cups grated Monterey Jack cheese 

1 1/2 cups grated sharp Cheddar 

4 ounces cream cheese 

4 tablespoons salted butter

1 tablespoon olive oil 

4 ounces button mushrooms, halved 

1 large zucchini, cut into bite-size chunks 

1 ear corn, kernels removed 

1 red onion, cut into bite-size chunks 

1 red bell pepper, chopped 

1 jalapeno pepper, seeded and finely chopped 

1 1/2 tablespoons Cajun seasoning, plus more as needed

1 tablespoon tomato paste 

Hot sauce, as needed 

Freshly ground black pepper

Juice of 1/2 lemon 

3 scallions, sliced, for garnish 


  1. Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
  2. Heat the remaining 2 cups broth in a separate saucepan until hot.
  3. Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
  4. To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.