Spicy Cajun Hash on Grits

In a large saucepan combine vegetable broth, 1 teaspoon of the garlic, and 4½ cups water. Bring to boiling. Gradually stir in grits. Reduce heat. Cook, uncovered, 40 to 50 minutes or until thickened and grits are tender, stirring frequently. 2. For hash, in an extra-large skillet cook onion, bell pepper, celery, carrots, and the remaining garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add Cajun seasoning; cook and stir 1 minute. Add tomatoes, red beans, and green beans. Cook 5 to 7 minutes or until tomatoes start to break down and green beans are tender, adding water as needed. Season with salt and black pepper. 3. Serve hash over grits. Sprinkle with parsley and serve with hot sauce and lemon wedges.