Recipe Time! Jalapeño Grits with Zucchini and Mushrooms

ERMAHGHERD.
I love this polenta. It's pre-cooked so all you have to do is fancy it up!

 Usually I slice and fry/toast it, but you can also re-constitute it and make grits! Not your plain-Jane-prison-food grits. Jalapeño grits!
And THEN (yeah, there's more!) you can top it with some sautéed veggies. 

Now, I forgot to take a picture, so you can stop scrolling to skip to the good part... just use your 

Disclaimer: you need to be able to do 2 things at once in order to complete this recipe.
Can you cook and drool all at the same time? I hope so.

1 tube pre-cooked polenta 
1 pack mushrooms
1 raw jalapeño (I used a big one, because I like to live dangerously)
2 medium zucchini
Butter/Olive oil/Ghee for cooking
1/2 to 1 cup milk
2 Tbs greek yogurt (or sour cream)
Shredded cheddar cheese (or whatever cheese you have handy)


Step 1: chop up some veggies. I personally like my veggies cut into cubes as opposed to slices. If you prefer slices, no judgement...it's just that your food isn't going to taste quite as magical. 
I sautéed my mushrooms and zucchini in some garlic and ghee (clarified butter - impulse buy at Whole Foods because I wanted to be a hipster chef). 
Sprinkle on a little salt if you are trying to keep your hypertension at a steady state.

Step 2: Cut up your polenta tube into smaller pieces and toss 'em in a pot on medium heat. Add milk and stir until it's a smooth consistency. I used a whisk to help break up the pieces. It's ok if it's kind of thin at first, because it will thicken up as it cooks. Add chopped jalapeño chunks and yogurt. Leave on the burner until it reaches your desired consistency. 

Ps: you've been keeping an eye on those veggies, right? I bet right now they are getting nice & soft and juicy....mmmmmm

Step 3: Spoon grits onto plates (bowls are also acceptable).
Top with veggies and shredded cheese. As much as you can handle. And if you can't handle it...you should probably GTFO. 

Step 4: NOM ON IT. you know you want to.