Recipes for Instant Grits

Ingredients

• 4 bell peppers
• 1 cup expired instant grits
• 1 cup vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 zucchini, diced
• 1 cup cooked black beans
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a saucepan, bring vegetable broth to a boil. Stir in the expired instant grits, reduce heat to low, cover, and cook for 5 minutes until thickened.
4. In a separate skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.
5. Add grated carrot and diced zucchini to the skillet. Cook until vegetables are tender.
6. Stir in cooked black beans, dried thyme, paprika, salt, and pepper. Cook for an additional 2 minutes.
7. Remove the skillet from heat and mix in the cooked instant grits and shredded cheddar cheese.
8. Stuff the bell peppers with the grits and vegetable mixture, pressing down gently to fill each pepper.
9. Place the stuffed peppers in a baking dish and bake for 30-35 minutes or until the peppers are tender and the filling is heated through.
10. Serve the savory grits stuffed peppers hot and enjoy!

Ingredients

• 2 cups expired instant grits
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. In a large saucepan, bring the water to a boil. Slowly whisk in the expired instant grits, reduce heat to low, and cook for 5 minutes, stirring occasionally.
2. Remove the saucepan from heat and stir in the grated Parmesan cheese, chopped fresh chives, garlic powder, salt, and black pepper.
3. Line a baking sheet with parchment paper and pour the cooked grits onto it, spreading it evenly to form a rectangle about 1/2 inch thick.
4. Allow the grits to cool completely, then cover with plastic wrap and refrigerate for at least 1 hour or until firm.
5. Once firm, remove the sheet of grits from the refrigerator and cut it into squares or desired shapes.
6. Heat olive oil in a non-stick skillet over medium heat. Add the grits cakes and cook for 3-4 minutes on each side or until golden and crispy.
7. Remove the grits cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
8. Serve the crispy grits cakes as a side dish or for breakfast with your favorite toppings.
9. Enjoy!

Ingredients

• 2 cups expired instant grits
• 4 cups water
• 1 cup shredded Cheddar cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a large saucepan, bring the water to a boil. Slowly whisk in the expired instant grits, reduce heat to low, and cook for 5 minutes, stirring occasionally.
3. Remove the saucepan from heat and stir in the shredded Cheddar cheese until melted and well combined.
4. Stir in the diced bell peppers, onions, tomatoes, parsley, salt, and black pepper.
5. Pour the mixture into the greased baking dish and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes or until the casserole is set and lightly golden on top.
7. Allow the casserole to cool for a few minutes before serving.
8. Serve warm and enjoy!