"Cheesy" Corn Grits with Yellow Squash

Sorry I haven't been posting much this week. My husband and daughter both have sinus infections (and so does everyone else in town, it seems) thanks to the massive influx of ragweed blowing in the air. Lo and behold, although I too have been struggling with allergies to the ragweed, I have managed to stave off the sinus infection via use of the magical Neti Pot. If you have seasonal allergies, get one! It totally works. It feels gross when you're pouring salt water into your schnoz, but it's totally worth it. And now I'm the only human in town who doesn't have a sinus infection. I wonder if the Neti Pot also works for zombie outbreaks? Better keep it handy, just in case...

So, today the family seems to be perking up a bit. My husband even cleaned the family room and the kitchen while I took an amazing nap with my two fat kitty cats, Paddy and Putter Jack! It was a magical Saturday afternoon for Jen, y'sir. And when I woke up, feeling totally renewed, I blew into the kitchen to concoct this grits recipe. I had some leftover squash after frying up squash and zucchini in fabulous beer-batter (yes, those are beer-battered zucchini sandwiches you see in the photo) and I didn't want it to go to waste, so here's how I used it:

3 cups water
1 cup white corn grits
1 tablespoon olive oil (or water)
2 cloves garlic, finely minced
1/2 cup yellow squash, finely chopped
1/2 cup vegan cheddar, shredded
2 tablespoons nutritional yeast
Salt and pepper, to taste

• Bring water to boil in a medium saucepan.
• Add the grits while gently stirring.
• Reduce heat to low and let simmer, stirring occasionally, until water is absorbed.
• While grits are cooking, saute squash and garlic with oil (or water) in a smaller pan or skillet, until soft.
• When grits are finished cooking, add squash and garlic, along with all remaining ingredients to your grits and stir until the vegan cheese is melted.
• Salt and pepper on the plate after serving. 
• Enjoy!

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