Recipe by Megan Winfrey

There's something to say about the warmth and ease of a perfect bowl of grits. It's one of my favorite bases for anything from roasted vegetables and grilled meat to poached eggs and smoked salmon.

Easy to throw together with kitchen staples, this is a great go-to meal for busy weeknights that will leave you feeling full and happy and ready for the next day. The tangy tomato gravy really takes this recipe to the next level. I used my jarred whole tomatoes from the summer harvest. Is there a sweeter smell than that of a just-opened jar of tomatoes? I think not.

Cajun Cheesy Grits with Tomato Gravy and Roasted Veggies

For the grits:

• 3 cups water
• 1 1/2 cups whole milk
• 3 tbs. butter
• 1 tsp. Tony Chachere's Cajun Seasoning
• 1 cup stone ground grits
• 1 cup cheddar cheese

For the gravy:

• 1 tbs. olive oil
• 5 cloves of garlic, minced
• 1 tsp. salt
• pepper to taste
• 1 can diced tomatoes
• 1 cup water
• 1/4 cup half and half

For the veggies:

• 2 tbs. olive oil
• 1 tbs. Tony Chachere's
• 1 bag of JBG okra
• 5-6 carrots, large dice
• 1 medium onion, sliced
• + other veggies of your choice!

Preheat the oven to 425. On a large sheet pan, spread out the prepared vegetables. Drizzle with the olive oil and Tony's, mix thoroughly, and roast until tender but still crisp - about 15-20 minutes.

While the veggies cook, add water, milk, butter, and Tony's to a large pot and bring to a low boil. Add grits, stir, and reduce to a simmer. Cook, stirring frequently, until the grits are tender. Add water if necessary to keep them creamy. When the grits are done, slowly add in the cheddar cheese, stirring as you go.

Cover to keep warm while the rest of the meal comes together.

For the gravy, start by heating the olive oil in a heavy saucepan. Add the garlic and saute until golden. Add the spices, tomatoes, water, and cream and bring to a boil. Stir often to help break down the tomatoes, and pull off the heat when the sauce has thickened.

Time to assemble the bowls. Start with a layer of grits, you can add a layer of shredded cheddar if you like, then spoon on the gravy (don't be stingy!), then top with the freshly roasted vegetables.