Ingredients

  • Cheese Grits
    • 8 cups water
    • 2 cups grits (can sub cornmeal, ground)
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp red pepper flakes (optional)
  • “Cheese” Sauce
    • 1 tbsp non-dairy butter
    • 2 cloves garlic, minced
    • 1/2 jalapeno, chopped
    • 2 tbsp arrowroot powder (can sub flour)
    • 3/4 cups non-dairy mil, unsweetened
    • 3 tbsp nutritional yeast
    • 1/4 tsp sea salt, ground
    • pinch cumin, ground
    • 1/4 cup roasted canned tomatoes
  •  Mushroom/Spinach Topping
    • 1 tbsp non-dairy butter (i.e. Earth Balance)
    • 3 cups mushrooms, chopped
    • 1 tbsp soy sauce
    • 3 cups spinach

Instructions

  1. Prepare Grits: In a large pot, bring 8 cups water to a boil. Once boiling stir in grits ensuring that it blends well and doesn’t form clumps or stick to the bottom of the pot. Then simmer on medium-low for 15-20 minutes or until desired thickness.
  2. Prepare “Cheese” Sauce: While grits are cooking, heat up a medium saucepan with butter over medium heat. Once butter starts to sizzle, add minced garlic and serrano pepper. Cook for 1-2 minutes, stirring frequently so that garlic doesn’t burn. Add arrowroot powder 1 Tbsp at a time and whisk until powder dissolves. Once you add the last tablespoon the mixture should be slightly thick. Stir in non-dairy milk 1/4 cup at a time. It may still have clumps but that’s okay. Mix as well as you can (you will blend in a blender later). Add 1/4 cup diced tomatoes (no need to drain liquid if using canned tomatoes it will add to the flavor)! Cook for 1-2 more minutes. Transfer to high speed blender/food processor. Add nutritional yeast, salt, and cumin. Blend on high until creamy and smooth. Transfer to a bowl and mix in the rest of the diced tomatoes. Set aside.
  3. Prepare Spinach & Mushrooms: In a medium sized saucepan on medium heat melt the butter until sizzling. Add mushrooms, soy sauce, and oregano and saute until golden brown, about 2-3 minutes. Add spinach and cook until wilted. Set aside.
  4. Put it all Together: In the cooked grits, add the cheese sauce and spinach/mushroom mixture. Mix until combined. Serve and enjoy!

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