Cheddar cauliflower grits topped with sauteed summer veggies (corn, zucchini) and shrimp slathered in BBQ sauce.
Have you ever had grits? They’re amazing. Super popular down here in Texas, grits are commonly served with breakfast, topped with sausage and a fried egg. Grits are basically cornmeal cooked with liquid, usually broth or a mix of broth and milk. I’ve discovered a way to add veggies to grits in a way that tastes amazing! Meet cauliflower grits. It’s so good, y’all.
When you buy cornmeal for this recipe, be sure to get degerminated cornmeal. That means it’s been refined and polished, kind of like white rice. So yes it’s removing some of the fiber, but we’re adding it back in with the cauliflower! Degerminated cornmeal cooks much faster than other types of cornmeal, meaning you can have this dish ready in less than 30 minutes.
Here’s the recipe:Print
- 1 medium head cauliflower
- 32 fl oz (4 cups) chicken or vegetable broth
- ½ cup degerminated cornmeal
- ½ tsp salt
- 2 medium zucchini squash, diced
- ¼ cup butter, unsalted
- ½ cup frozen corn
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ lb raw shrimp, peeled and deveined
- 1 cup of your favorite BBQ sauce
- 1 cup shredded cheddar cheese
- 2 tbsp butter, unsalted
- Wash and cut cauliflower head into quarters, then trim off and discard leaves and thick stem. Using a box grater or food processor, coarsely grate cauliflower.
- Place cauliflower, broth, polenta, and salt in a medium saucepan. Stir and bring to a boil over high heat. Cover and reduce heat to medium-low; cook, stirring occasionally, until polenta is soft and the mixture has thickened, 10-12 minutes.
- Preheat a large skillet over medium-high heat. Once the skillet is hot, add butter and swirl to coat the bottom.
- Add zucchini and corn to the skillet; cook, stirring occasionally, until vegetables are lightly browned and softened, 5-7 minutes.
- Meanwhile, combine garlic powder, onion powder, salt, and pepper in a medium bowl. Add shrimp and toss to coat.
- Add shrimp to the skillet with the veggies; cook until opaque, 4-5 minutes. Pour the BBQ sauce into the skillet and toss to combine.; remove from heat.
- Add cheese and 2 Tbsp butter to the pan with the cauliflower grits and stir until melted and well combined. Remove from heat.
- To serve, divide cauliflower grits between plates or bowls. Top with vegetables and shrimp.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!