Grits are an American cousin of polenta. A popular way to serve them at breakfast is with milk and cheese cooked into them, and a little splash of Tobasco to wake up the taste buds. This version uses nutritional yeast for cheesy flavor.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 8 servings
Ingredients:
- 8 cups water
- 2 cups Southern-style grits (not instant)
- 1 Tablespoon nutritional yeast
- Tobasco sauce
- Dairy-free, soy-free margarine
Preparation:
Bring water to a boil. Holding a whisk in one hand and the measuring cup of grits in the other, whisk the water continually while pouring a thin stream of grits into the pot. This will prevent the grits from forming lumps.
Continue to whisk the grits into the water until the grits begin to thicken. Turn heat down to low, and simmer for 30 – 40 minutes, stirring occasionally to prevent lumps or burning.
Before serving, whisk nutritional yeast into grits and add two dashes of Tobasco sauce to the pot.
Serve with dairy-free, soy-free margarine and additional Tobasco sauce.
