Cheesy Pumpkin Chipotle Corn Grits with Garlic Roasted Veggies 

A warm, hearty, and nourishing bowl of grits (polenta) chock full of pumpkin, chipotle peppers, and sharp cheddar cheese. This beautiful gluten free dish is topped off with tender and nutritious garlic roasted vegetables. A perfect autumn meal!

3 1/4 cups water
1 cup polenta corn grits
1 tsp sea salt
2 chipotle peppers, diced
3 tsp adobo sauce (from can of chipotle peppers)
3 tbs pumpkin puree
1 tbs butter
2 tsp raw honey
3/4 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
1 cup sharp cheddar cheese, shredded
Garlic Roasted Veggies:
3 small zucchini, quartered
handful baby tomatoes, halved
1 head of garlic, cloves separated, paper left on
pinch sea salt
pinch ground black pepper
pinch garlic pepper
olive oil, to drizzle
freshly chopped cilantro, to garnish

View the full recipe at Moon and Spoon and Yum. →