Savory Corny Grits served with Zucchini Sauté

• Olive oil
• 1 cup chopped shallots (about 3 medium)
• 1 teaspoon dried thyme
• 2 ½ cups canned corn, drained
• 5 cups vegetable broth
• 1 cup quick-cooking grits
• ½ cup chopped green onions
• ½ teaspoon hot sauce (Tapatio)

Heat a small amount of olive oil in a skillet over medium heat. Add shallots and thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 ½ cups corn and sauté 3 minutes. Remove from heat and set aside.

Puree one cup corn with ½ cup vegetable broth in a food processor, set aside.

In a medium sauce pan, bring 4 ½ cups vegetable broth to a boil. Gradually wisk in grits. Reduce heat to medium and cook until grits thicken, stirring occasionally, about 6 minutes. Ad shallot mixture, pureed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, about 4 minutes.

Season with fresh ground pepper and shredded cheese or soy cheese. Serve with Zucchini Sauté (recipe previously posted).