Friday, September 2, 2011

Vegetarian Slumgullion and Cheesy Chive Grits

It's Veggie Revival Side Dish Week at Real Women of Philadelphia and Paula Deen's Cookbook Challenge. For this weeks challenge I've revived one of my favorite family recipes by adding a bed of Cheesy Chive Grits.
Slumgullion is Cookery Slang that describes an inexpensive stew or a mixture of ground meats and veggies browned in a skillet. You may know this dish by other more common names such as Mulligan stew or Irish stew. Slumgullion has a very old and diverse history. Famous authors, John Muir, and Mark Twain refer to Slumgullion with distaste because it was generally made by the impoverished. My Slumgullion is a vegetarian version based on my mother’s recipe. The intense flavors of dill, red pepper flakes and chive married with the addition of grits bring a new twist to old tradition.
  • Prep time: 10 minutes
  • Cook time: 15 minutes  
  • Total time: 25 minutes
  • Servings: 6
  • 8 ounce(s) of tub Philadelphia 1/3 less fat Chive and Onion Cream Cheese
  • 2 medium yellow squash
  • 2 medium zucchini
  • 5 crimini mushrooms
  • 1/2 medium yellow onion
  • 2 tbsp. of olive oil
  • 1 tbsp. of butter
  • 1 cup(s) of quick grits
  • 1 1/2 tbsp. of fresh chopped dill weed
  • 1/2 tsp. of red pepper flakes
  1. Following manufacturer's instructions, pour 4 cups water into a medium sauce pan and bring to a boil
  2. add 1 cup cooked grits and 1 tablespoon butter to boiling water
  3. stir to combine and reduce heat to low
  4. cook for 5 minutes stirring occasionally
  5. whisk in 1 8 ounce tub Philadelphia 1/3 less fat Chive and Onion Cream Cheese, cover and set aside until ready to use
  6. heat 1 tablespoon olive oil in a large skillet on medium high heat
  7. clean vegetables before slicing
  8. add mushroom only to pan and cook without seasoning until golden in color, remove from pan
  9. add 1 tablespoon olive oil to hot pan and saute zucchini and yellow squash for 3-4 minutes, season to taste with salt and pepper, remove from pan
  10. saute onions in pan until caramelized but still al dente
  11. return all vegetables to pan, season with red pepper flakes and 1 tablespoon dill weed, cook for additional 3-4 minutes stirring occasionally
  12. season with salt and pepper to taste
  13. pour cooked cheese grits into a large serving bowl
  14. top grits with cooked vegetables and garnish with remaining 1/2 tablespoon fresh chopped dill

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  1. Morning Rebecka, I'm the 1st here today! Yipee! OMG, this dish is sooooooo appetizing! U're making me hungry now :) Have a wonderful weekend, dear!

  2. I've never made grits. They look good though.

  3. Hi Julie and Blackswan, So nice to see you this fine Saturday morning! Thanks for stopping by and leaving your lovely comments!


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