Creamy Yellow Grits
Grits! They’re so versatile. You can use them in many dishes but especially as a wholesome breakfast grain. Having lived in Florida for nearly 30 years, I became very familiar with this southern breakfast tradition.
Grits are a corn porridge, which actually originated with the Native Americans. 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.
This recipe is super simple. I add plant milk to make it creamy. Another thing I sometimes do is to add a tablespoon or two of my cultured cashew cream cheese at the end... mmmmm, cheesy grits!
Ingredients
1 cup organic corn meal (I used Bob’s Red Mill)
3 cups water
pinch of salt (or to taste—optional)
1 cup unsweetened plant-based milk (I used soy milk)
Whenever I make these grits, it’s usually for breakfast and I add beans or tofu and greens to the dish. It’s quite sustaining and I’m usually not hungry until dinnertime.
Method
Place the water and salt (if using) in a large sauce pan over high heat.
Get your corn meal measured out while the water is heating.
As soon as the water begins to bubble, pour the corn meal in, while whisking constantly.
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.
Add love! 💗
Once all the water is absorbed, add the milk and whisk again until the cornmeal has absorbed all of the liquid.
Serves 4. Enjoy!