Southern Vegetarian

Pimento Cheese Grits Casserole with Roasted Asparagus and Balsamic Glazed Brussels Sprouts

Name: Pimento Cheese Grits Casserole with Roasted Asparagus and Balsamic Glazed Brussels Sprouts
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Cuisine: Southern
Ingredients: 8 ounce sharp cheddar cheese; 4 ounce cream cheese; 1 cup milk; 0.5 cup half-and-half; 4 whole egg; 4 tablespoon butter; 1 pound asparagus; 1 pound Brussels sprout; 0.25 cup pimentos; 1 clove garlic; 1 cup stone-ground grits; 2 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1 teaspoon sugar; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 teaspoon garlic powder; 0.25 teaspoon onion powder; 0.25 teaspoon smoked paprika

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Tonight, let's create a comforting Pimento Cheese Grits Casserole with vibrant roasted veggies! First, preheat your oven to 400°F (200°C) and get the water boiling for your grits. While the grits simmer to creamy perfection, roast asparagus and balsamic-glazed Brussels sprouts. Mix cheddar, cream cheese, and pimentos, then fold into the grits. Temper in the eggs, bake until golden, and enjoy a Southern-inspired vegetarian feast in about an hour!

Meat, Eggs, & Dairy

8 ounces sharp cheddar cheese
4 ounces cream cheese
1 cup milk
1/2 cup half-and-half
4 whole egg
4 tablespoons butter

Fresh Produce & Herbs

1 pound asparagus
1 pound Brussels sprout
1/4 cup pimentos

Seasonings & Spices

1 clove garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika

Pantry Items

1 cup stone-ground grits
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon sugar

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