Miss Grits? Try this vegan adaptation. The jalapeño's give it some heat.
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):
Combine dry grits and water in a microwave safe bowl.
Microwave for 7 minutes. If water is not adsorbed, microwave for an additional 2 minutes.
WHILE GRITS ARE COOKING:
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.
Add garlic and jalapeño pepper and saute for one minute. Add a little water if needed.
Stir in cooked grits. Add nutritional yeast and turmeric and stir to combine.
Remove from heat and dig in.