Cheese Grits

First of all, Festive Christmas Fruit and I wish everyone a very Merry Christmas! Somehow I managed to eat all of Christmas dinner without taking a single picture. Sorry.

However, I must say, Vegan Cheese Grits rock. My grandpa used Diaya (how do you pronounce this by the way?) and Earth Balance and it was fantastic! If you ever have the urge to make cheese grits, do it.

Here’s the recipe

http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=919

Adapted from this one (its on the back of those grits)

Cheese Grits

2 cups water

1/2 cup quick grits

4 oz (or one half package) Diaya

Dash of Chili Powder

Salt to taste

To Make:

Bring the water to a boil and slowly stir in the grits. Return to a boil then reduce heat to medium low and cook 4-5 minutes or until thickened up. Add diaya and stir while it melts (it does, I promise!) (about 2-3 minutes) then add salt and chili powder. Stir.

Just some back story on Grits.

They are made by grinding dried corn kernels and are pretty much the same as italian polenta. Yellow grits are from the whole kernel and white grits are from kernels that have been treated with baking soda to remove the hull.

It is Georgia’s official prepared food.

 

Anyway, I hope you make some cheese grits and realize how good they are!