Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard

This Southern classic keeps its roots with flavor from a host of peppers: black pepper, paprika, and cayenne.  It swaps out for almond milk to avoid the traditional dairy milk and heavy cream.  Naturally gluten-free, this is pure Southern Comfort.  

MEDIUM          Servings: 4     Ready In: 20 minutes

Ingredients

3 cups water (or vegetable stock)
2 cups almond milk (plain, unsweetened)
1/2 tbsp. ground black pepper
1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. cayenne
1 bay leaf
2 tsp. minced garlic
3/4 cup grits


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Gather ingredients

To make grits: Combine the water, almond milk, black pepper, salt, paprika, cayenne, bay leaf, and garlic in a medium pot. Cover and bring to a boil.
While the mixture is boiling, start whisking. Pour in the grits, while you continue to whisk. Keep whisking and let the grits come to a simmer. Whisk another minute or so, to be sure there are no clumps in the grits. 

Reduce the heat to low. Cover and simmer for about 15 minutes, stirring every 5 minutes or so. Use a wooden spoon to stir and scrape out the corners to ensure no grits are sticking to the sides. 

After 15 minutes, remove the lid and let excess moisture cook off. You want to be able to hold a "line" when you scrape a wooden spoon across the bottom of the pan. If the line doesn't hold for a couple of seconds, the grits are too loose. Keep cooking. 
When the grits are ready, taste to adjust seasoning. 

Serve immediately with Sweet Heat Tomato Jam and Caramelized Onions and Chard. 

Tips: The key lies in good grits -- Anson Mills has been grinding them for years. If Anson Mills isn't down your street, you might be able to find your own store's white grits, yellow grits, or even polenta. Whatever you do, though, avoid the instant. Because Southern love gets richer with time.

Nutrition Facts
Serving size: 1/4 of a recipe (8 ounces).

Calories 181.2
Calories From Fat (11%) 19.68
% Daily Value
Total Fat 2.2g 3%
Saturated Fat 0.14g <1%
Cholesterol 0mg 0%
Sodium 383.84mg 16%
Potassium 166.69mg 5%
Total Carbohydrates 36.08g 12%
Fiber 2.46g 10%
Sugar 0.27g
Protein 3.56g 7%
Calcium 0.5mg <1%
Iron 110.45mg 614%
Vitamin A IU
Vitamin C 0.16mg <1%


Want to learn an easy way to roast up a huge batch of peppers? Chef Katie shows you how to roast up a garden's worth of peppers, so you're ready for healthy eating. Use in Roasted Red Pepper Hummus or Spicy Red Pepper Pasta. More recipes at: www.plants-rule.com