Polenta Veggie Bowls

I am switching things up a bit this week, you get a recipe today and Obsessions tomorrow!

For a meatless dish this was so good.  It is kind of like Shrimp and Grits but minus the Shrimp.  If you wanted meat you could totally add some Shrimps and it would be fantastic.  I prepped all the veggies at nap time and then just reheated them in the same skillet again before dinner.  Grits/Polenta do not reheat well so make this right before you are ready to eat!  I used bagged grits from Earthfare that said White Grits/Polenta so not sure which they actually were but you could use grits or polenta for this recipe.  We drizzled ours with sriracha sauce right before eating. The leftover veggies are great to add in scrambled eggs!


|| P O L E N T A  V E G G I E   B O W L S ||

1 cob of corn, shucked
1 cup of cherry tomatoes + drizzle of olive oil
1 cup of cream
2 cups of water
1 tsp salt
3/4 cup of grits
1/2 cup white cheddar, shredded
hot sauce to taste
1 tbsp olive oil
1 garlic clove, chopped
1/2 cup broth
1 teaspoon red pepper flakes
1 bunch of kale, chopped thinly

1 bunch rainbow swiss chard

1 package sliced mushrooms
parmesan cheese
1 serrano chili pepper, thinly sliced

Preheat the oven to 425ºF. Place the cherry tomatoes onto a baking sheet
and drizzle with olive oil.  Wrap corn in foil and place on same sheet.  Bake until they turn golden brown and begin
to burst. Remove from the oven and set to the side.

Bring 1 cup of heavy cream, 2 cups of water, and salt
to a boil in a medium saucepan on med-high heat. Once boiling, slowly
add the grits while stirring with a whisk to prevent lumps. Reduce the
heat to med-low and cook for 5 minutes, stirring occasionally. Remove
from the stove and stir in the white cheddar and hot sauce. Cover and set
to the side.

As soon as you place the water and cream on the stove for the grits, add
the olive oil, garlic clove, broth, and kale,  swiss chard, and mushrooms to a large frying pan on
med-high heat. Sautée until the greens are wilted.  Add in red pepper flakes- you can use more or less depending how spicy you like it.

You may need to whisk in a bit of cream or water to the grits to thin
them out, depending on your preferences. Plate the grits, then a
generous serving of kale/chard/mushroom mixture, followed by the corn, and roasted tomatoes.
Drizzle the liquid from the sautéed kale on top, and garnish with
parmesan cheese, and thinly sliced peppers. 


  1. February 11, 2014 / 12:41 pm

    This looks amazing. I've just cut gluten from my diet, so polenta is the perfect dish. Will be making this ASAP. Have fun in Charlotte! I was just there this weekend and it makes me miss it every time I go back. xo

  2. February 11, 2014 / 1:42 pm

    Yum!! I know frozen corn isn't the same but think it would work? I love all the veggie recipes as we are a vegetarian house!

  3. February 11, 2014 / 2:15 pm

    I always have The Chew on while I eat lunch at my desk and Mario Batali mentioned recently that grits and polenta are the same thing! Just that restaurants call it grits for breakfast items, then polenta for dinner and charge twice as much 🙂

  4. February 11, 2014 / 2:36 pm

    My Husband and I have been on a huge polenta kick recently so this sounds perfect especially with the roasted veggies.

  5. February 11, 2014 / 5:07 pm

    This looks delish! I used to tihnk that grits didn't reheat well. There is a place in Florence that has great grits…I swear they reheat them with cream and milk!

  6. February 12, 2014 / 1:19 pm

    so excited to finally see this recipe, I have been thinking about it ever since you posted it on instagram! Looks so yummy!

  7. February 12, 2014 / 1:19 pm

    so excited to finally see this recipe, I have been thinking about it ever since you posted it on instagram! Looks so yummy!

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