Oct 21, 2013

Creamy Yellow Grits. Vegan.

Having lived in Florida for nearly 30 years, I became very familiar with the southern breakfast tradition called grits. Grits are a corn porridge, which actually originated with the American Indians. The word “grits” derives from the Old English word “grytt,” meaning coarse meal, originally referring to wheat and other porridges now known as groats in parts of the UK. Three-quarters of grits sold in the U.S. are sold in the South, from Texas to Virginia. The state of Georgia declared grits its official prepared food in 2002.

Now that you know a bit about grits, you may be wondering why I would post a recipe for such a simple dish. Well, there are a few tricks that I’ve learned over the years when it comes to preparing perfect grits that I want to share with you. When I made grits in the past, I always included heavy cream and butter… and sometimes I would even add cream cheese, turning this wonderfully natural and healthy food into something very unhealthy indeed. But corn meal and water alone just don’t quite make for a creamy, satisfying bowl of grits. So I changed it up a bit to create almost the exact texture and creaminess of those days when dairy ruled my life.

Here you go…

Ingredients:

  • 1 cup organic corn meal (I used Bob’s Red Mill)
  • 3 cups water
  • pinch of salt (or to taste—optional)
  • 1 cup cashew milk (recipe here)

Directions:

  1. Place the water and salt (if using) in a large sauce pan over high heat.
  2. Get your corn meal measured out while the water is heating.
  3. As soon as the water begins to bubble, pour the corn meal in, while whisking constantly.
  4. Turn the heat down to medium and continue whisking. This is the important step. Don’t stop whisking while the meal is cooking. It won’t take long for it to absorb all the water. If you leave it it will get clumpy and probably sputter up and make a big mess on your stove. 
  5. Once all the water is absorbed, add the cashew milk and whisk again until the meal has absorbed the liquid.
  6. You can add a pat of vegan butter if you wish, but it’s also perfect without it.
  7. That’s it! 

Serves 4 hungry folk. Enjoy!

Healthy trails,

8 responses to “Creamy Yellow Grits. Vegan.”

  1. Yum. Yum. And yum again! I've always loved just plain grits. But these? These with the soy and cashew milk has taken regular ole' grits and turned them into gourmet grits. Just can't get enough of Helyn's Healthy Kitchen!

  2. Helyn says:

    Thanks, darlin'!

  3. Corey Pyle says:

    I found some organic white corn grits at our farmer's market. Wow. I cook them in nothing but almond milk and add a little pepper on top when they're done. So creamy and awesome. Such a great find.

  4. Arlene Gallagher says:

    Great recipe, second time making it. Added pat of ( Earth Balance) butter to the water/salt. Added Daiya cheese while cooking. DELICIOUS! Thank you!

  5. Arlene Gallagher says:

    THANK YOU!

  6. Arlene Gallagher says:

    Excellent recipe using it all the time. THANK YOU!

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