Cheesy Pumpkin Chipotle Corn Grits with Garlic Roasted Veggies (Gluten-Free)
A warm, hearty, and nourishing bowl of grits (polenta) chock full of pumpkin, chipotle peppers, and sharp cheddar cheese. This beautiful gluten-free vegetarian dish is topped off with tender and nutritious garlic roasted vegetables. A perfect autumn meal!
Having grown up in the South, grits are certainly no stranger to me . . .
...and having lived in the Southwest for 10+ years, I find smoky, spicy chipotle peppers to be no stranger either!
This beautiful autumn dish is the marriage of these two cuisines that I hold dear. Throw in a little pumpkin of the season, some cheesy goodness, some roasted veggies, and you have a delightful, nutritious dish rich in flavors, colors, texture that will be sure to enliven your taste buds, and make your heart happy.
And might I add that it beautifully accompanies a bit of Pan de Yuca? It does indeed . . .
- 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
Fat: 16 g