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Jalapeño Cheezy Grits

breakfast Oct 09, 2020
  • 1/4 cup onion, minced
  • 1/4 cup red pepper, minced (optional)
  • 3-4 garlic cloves, minced
  • 1-2 jalapeño peppers, deseeded, deveined and minced
  • 1 cup of dry grits (cooked)
  • 2 cups water
  • 2 Tablespoons of nutritional yeast
  • 1/4 teaspoon turmeric

 
TO COOK GRITS (FOLLOW PACKAGE DIRECTIONS OR USE DIRECTIONS BELOW):

1.  Combine dry grits and water in a microwave safe bowl.

2.  Microwave for 7 minutes. If water is not adsorbed, microwave for an additional 2 minutes.


WHILE GRITS ARE COOKING:

1.  In a dry skillet, saute onion and red pepper (if using) until tender. Add water 1 Tablespoon at a time to keep vegetables from burning and sticking. Stir occassionally.

2.  Add garlic and jalapeño pepper and saute for one minute. Add a little water if needed.

3.  Stir in cooked grits. Add nutritional yeast and turmeric and stir to combine.

4.  Remove from heat and dig in.

 

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