Veggie N’ Grits

• 5 cups water
• 1 1/2 teaspoons fine sea salt divided
• 1 cup corn grits or polenta
• 1/2 teaspoon black pepper divided
• 8 tablespoons unsalted butter divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 1/2 cups radishes quartered
• 1 1/2 cups snap peas sliced
• 1/2 cup green onions sliced thin
• 1/2 cup corn kernels frozen or fresh

1. In a shallow saucepan bring the water and 1 teaspoon salt to a boil.
2. Then slowly add in the grits while stirring and reduce the heat to medium-low. Continue to cook while stirring frequently for 20 minutes or until the grits are tender.
3. Remove the grits from the heat and add 2 tablespoons butter and 1/4 teaspoon black pepper, stir to incorporate thoroughly. Scoop the grits out of the pan and set aside.
4. Return that pan to a medium-high flame and melt the butter. Then whisk in the remaining salt, pepper, smoked paprika and garlic powder and give it a stir.
5. Then add in radishes, snap peas, green onions and corn kernels and saute for 5 minutes or until lightly browned and tender.
6. Plate the grits in a bowl, spoon the vegetables and butter over the top and eat warm.

water, salt, corn grits, black pepper, butter, paprika, garlic, peas, green onions, corn kernels

Taken from www.yummly.com/recipe/Veggie-n-Grits-2656124 (may not work)