Southern style cheezie grits.
Even the vegan cheeze you swore would never melt will melt in this recipe. NOTHING can withstand the temperature of molten corn grits. These are pretty rich and go great with all manner of brunch fare.
2 cups unsweetened plain non-dairy milk
2 cups water
2 tablespoons vegan butter or olive oil
1 teaspoon salt
1 cup yellow corn grits .
A 2″ slice yellow vegan cheeze (approximately 4oz.), cut into small cubes (I like Follow Your Heart)
In a small saucepan over medium low heat, add the soymilk, water, vegan butter or oil and salt.
When the liquid is warmed and/or the butter begins to melt, whisk in the grits. Keep the heat low enough that the grits don’t sputter–they will thicken without boiling, a low simmer is perfect.
Whisk regularly to keep smooth. When the grits begin to thicken slightly, stir in the cheeze.
Keep your eye on them, and whisk often. When they are thick and the cheeze is melted, they are done.
Season with salt and pepper to taste and Louisiana hot sauce.
The grits firm up quickly; like polenta, so you could also make these and pour them into molds to slice and saute once cool.
Makes 6-8 servings
The time needed to cook this recipe is under 30 min