I cook the grits in salted water, and then I whisk in a tablespoon or two of almond milk, a tablespoon of Earth Balance buttery spread, and two tablespoons of nutritional yeast in the last 2 minutes of cooking. The result: creamy, comforting grits.
I paired the grits with some sauteed tomatoes, onions, garlic, and spinach in this recipe. The acidity of the tomatoes combined with the creamy and savory grits creates a lovely marriage of flavors, while the onions and garlic lend the perfect amount of umami flavor. Pair this recipe with mimosas, and I guarantee a delicious Sunday brunch. Happy Sunday!
2/3 cup instant grits
1 2/3 cups water
1 ripe tomato, sliced
1 cup spinach
1 medium yellow onion, sliced
2 cloves garlic, chopped
2 tbsp. plain unsweetened almond milk
2 tbsp. nutritional yeast
1 tbsp. vegan buttery spread
2 tsp. olive oil
A few dashes of salt
Dash of paprika
Serves 2 of me, but serves 4 people with normal appetites.
Total Cook Time: about 20 minutes.
Instructions:1. In a medium saucepan, bring the water and a dash of salt to a boil. Whisk in the grits, cover, reduce heat to low, and cook for 5 minutes, stirring when necessary.
2. Next, whisk in the almond milk, buttery spread, and nutritional yeast. Let cook on low for another 2 minutes or so.
3. Add the onions and garlic to a large skillet. Cook on medium to medium-high heat for 5 minutes. Add the tomatoes, and cook for about 3 minutes on each side.
4. In a small skillet, add a tablespoon or two of water, and the spinach. Cook on medium-high heat until wilted. Drain any remaining water.
5. Serve the tomato mixture and spinach on top of the grits (preferably with mimosas).