1/3cup shredded cheese (gruyere or white cheddar)plus extra
1pinch pepper
1 tbspolive oil
2tbspgarlicminced
1/2ciponiondiced
1cuptomatoesdiced
1/2cupcelerydiced
1/2cupbell pepperdiced
1/4cupscallionschopped
1Tparsleychopped
1/4cupvegetable stock or water
2tbsp fresh lemon juice
3tbsp cold butterseparated
TTsalt and pepper
Instructions
Cook grits according to directions. Add salt, pepper, butter and cheese and stir until incorporated. set aside on low heat. In a sauté pan on medium heat, add oil. Add garlic and onion and lightly sauté until mixture begins to become aromatic. Add celery, bell pepper and stir to prevent burning. Turn heat to high, add tomatoes, cooking until they begin to burst. Add lemon juice and stock/water and remove from heat. Season to taste.
Add butter to stir in butter to mixture to create a light pan sauce.
For each bowl, spoon 1 cup of prepared grits and sprinkle cheese atop for garnish. Spoon about 4 oz of veggies with sauce atop. Garnish with scallions and parsley.