2 Tablespoons of a fat (Olive oil, Butter or Coconut Oil will do)
4 minced garlic cloves
1 cup of Gruff Ancient Grain Grits uncooked
1 medium zucchini grated
1/2 cup chopped onion
1 lemon zested and grated
1 3/4 cup chicken broth
Salt and Pepper to taste
2 Tablespoons of chopped basil
1 Tablespoon of chopped Thyme
3 Tablesoons of chopped dill
5 oz Feta crumbled
Step 1: In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the Gruff Grits and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, basil and thyme, salt and pepper to taste, chicken broth. Bring to a boil then lower the heat to a simmer and cook for 12 minutes or until the grits are tender. If it needs more liquid, add some broth in to keep the texture slightly creamy, not dry.
Step 2: When the pan is off the heat, stir in your crumbled feta and dill.
Step 3: For a warm and creamy version serve immediately OR put in the fridge overnight. The grits will absorb more water and make it a tangy and dryer consistency perfect for a summer lunch.
Additional Toppings: Chili Crisps, Taziki Sauce