Grits

Not a specific grit dish, but how to make grits the right way

INGREDIENTS
Serves: 2

• 1/2 cup yellow stone-ground grits

• 2 cups of water

• Optional: 1-2 Tbs of non-dairy milk or cream

• 1 Tbs non-dairy butter

• Salt to taste

• Pinch of black pepper, or to taste
  

For cheese grits, top with vegan shredded cheese at the end of cooking or a hefty dose of nutritional yeast. Throw in some smoked paprika for an extra bang.

DIRECTIONS

1. In a stovetop pot, bring 2 cups of water to a bowl, adding in a generous pinch of salt and black pepper.

2. Once boiling, add in the grits and stir in for 2-3 minutes. Reduce heat to a low simmer and cover for about 10-20 minutes, stirring it occasionally (1-2 times) to prevent sticking.

3. If the grits are too thick, adjust by adding non-dairy milk/cream or more water. If the grits are too watery, continue simmering for another 10 minutes. Grits will thicken up significantly after they have cooled.

4. Once the grits are done, add in your butter, a little more salt and pepper to your liking. Taste and adjust accordingly, then serve up with some sautéed greens/veggies and/or tempeh. Top with a fried egg if you're not vegan (or JustEgg), and always serve with toasted bread because it's good.