Grits Bowl with Summer Veggies

This grits bowl is so tasty and full if flavor.
If you like grits or shrimp and grits, you should give this a try for your next breakfast. These would be great served for brunch or even lunch!

Use any veggies you have on hand!

Ingredients:
– 3 c veggie broth
– 1/4 c shredded carrots
– 1 c white grits
– 4 spinach cubes
-1/4 c unsweetened almond milk
– 1 yellow squash chopped
-1/4 c chopped bell pepper
– 1 chopped onion
– 1/4 c chopped mushroom
-1 chopped tomato
-a few Tbs of corn frozen or from a can

* if I had had 1/4 chopped broccoli & a few Tbs chopped fresh parsley, I would have liked to use those in the grits bowl.

* spinach cubes are the frozen spinach I use in my smoothies. I throw a container of fresh spinach and a bit of water into the vitamix then I freeze the spinach blend in ice cube trays and use them in soups, smoothies, sauces, and grits!

Directions:
– boil veggie broth and spinach cubes in a large sauce pan.
– slowly stir grits in and reduce heat to med- low.
– cover and cook 5 mins.
-in the mean time, throw veggies into a pan (except for the fresh tomato) and cook until the squash is tender and the onions are translucent. * you may use a Tbs of oil or less, if you want, when cooking the veggies.
Season the veggies with pepper.
(You may also put the veggies on the grits uncooked.)
-stir almond milk into the grits when they are done cooking.
– serve grits in a bowl, topped with the cooked veggies and fresh tomato. Garnish with some chopped fresh parsley, if you have it.