A reader asked about organic grits. This recipe is how we eat them. This is not something we eat regularly but when we want a warm, stick to your ribs kind of start to the day this is an option. We always look for organic due to the possible use of GMOs in conventional corn. I use Bob’s Red Mill brand. It can be found in the cereal section of the grocery store.
Some folks like to eat grits like a cereal with milk and sweetener. We eat ours topped with raw marinated or lightly steamed marinated veggies. (Who says veggies aren’t for breakfast?) I use a marinade of olive oil, lemon juice, Nama Shoyu, fresh or dried herbs, red pepper flakes, a splash of mirin, and some nutritional yeast. When the marinade contains some nutritional yeast it has a nice buttery flavor. For more on marinated veggies see this recipe.
- 1 cup polenta/corn grits
- 3 to 3/12 cups water
- ¼ cup chopped onions (optional)
- ¼ cup chopped bell pepper (optional)
- 1 TBL coconut oil
- ½ tsp salt
- Salt and pepper
Place water and coconut oil in a pot with a lid and heat to boiling. Turn heat down. Add polenta, ½ tsp salt, onions and bell peppers. Stir to incorporate. (Be careful because it will pop and splash hot grits.) Cover and simmer over medium low heat for 5 minutes or until desired consistency. Add more water if desired.
Serve topped with salt and pepper, a splash of olive oil (optional) or with marinated veggies.
Follow above directions for cooking except let cook for 15-30 minutes. You want a firmer end result. Once cooked, pour into a pie plate, cover with plastic wrap and let it sit to cool.
Cut slices of polenta and use as a side or top with marinated veggies, marinara sauce or beans, etc as I did to serve my Texas Caviar for an example.