Vegetable Ragout Over Grits

This was delicious and could be served without grits or you could use risotto or whatever your little pantry has in it.  I felt like it was on the healthy side compared to my usual recipes I share.  Enjoy!!

What You Need:

Olive Oil
1 Sweet Onion
3 Cloves Garlic
1 Zucchini
8 oz Mushrooms
2 Small Tomatoes
1 tbsp Fresh Rosemary
1/4 cup White Wine
Salt & Pepper
3 cups Chicken or Vegetable Stock
1 cup Grits (quick cooking are fine)
1/4 cup Cheese of your heart

What You Do:

Pour about 2 tbsp of olive oil into a large skillet and heat over medium high for a bit.  I used an iron skillet.  I will do a post on the benefits of an iron skillet sometime.  I'll try to not go on a tangent but seriously, it's the best nonstick pan you'll own and you are way cooler for cooking with one.  Way more profesh.  So, heat that oil.

While your oil is gettin' hot, dice the onion, slice the zucchini, mince the garlic and chop up the tomato.  Put it in neat little glass bowls so you can dump them into your profesh iron skillet like the profesh chefs do.  Or just leave them in a pile on your cutting board.  OR if you're really strapped for time buy diced onion, frozen sliced zucchini, jarred garlic and diced canned tomatoes.  Wait, don't do that.... save some dollars and do it yourself.

Now that your skillet it hot add the onions and saute for about 4 minutes until tender.  Add the garlic, zucchini and sliced mushrooms (I used baby bellas, they have such good flavor and are less expensive than the fancy mushrooms and by fancy I do not mean the plain jane white mushrooms, don't buy those).  Stir everything for a bit until tender.  Add the tomatoes, rosemary and wine.  Stir and season with salt and pepper to your liking.  Taste before you over salt.  It's hot out and you'll bloat.  Fat feet are never in season and from someone who was literally as pregnant as you can get in the hottest summer on record I can say that fat bloated feet are hideous contributions to your summer style.  So, taste before you salt.

Alright get your quick cooking grits out and begin boiling about 3 cups of chicken stock.  Adds flavor that water just can't compete with.  Then add your grits and bring the temp down to low, cover and simmer until thickened.  Then add whatever cheese makes your tummy smile.  Mine that night was Parmesan... I say any stronger cheese would do.

Serve this goodness over the grits and if your husband demands meat with dinner I had a nice baked chicken thigh or three waiting on him.  (Easy baked chicken is olive oil rubbed, lots of salt and pepper, sliced garlic under the chicken skin and baste with white wine periodically in oven).  Getcha some!!

This served 2 and no more.  We were hangry.  Hungry + angry = Hangry.  We all suffer from it time and again.

Oh!  An appetizing photo for you: