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

Peppery Southern Grits with Sweet Heat Tomato Jam and Chard - Healthy, Gluten-Free, Oil-Free, Plant-Based Spicy Vegan Recipe

Peppery Southern Grits with Sweet Heat Tomato Jam and Chard - Healthy, Gluten-Free, Oil-Free, Plant-Based Spicy Vegan Recipe

Chef's Tip: The broth should be boiling and you want to continually whisk as you pour the grits.  Keep whisking another minute or two, until the grits come to a low simmer.  This will help prevent lumps to make the ultimate creamy, satisfying, healthy Southern Grits.  

Chef's Tip: The broth should be boiling and you want to continually whisk as you pour the grits.  Keep whisking another minute or two, until the grits come to a low simmer.  This will help prevent lumps to make the ultimate creamy, satisfying, healthy Southern Grits.  

Chef's Tip:  The grits will be able to "hold a line" when they are the right texture.  They should still be creamy, but also rich and satisfying.  Add more water if grits are too dry or let water steam off if they are too loose.  This makes the ultimate healthy, plant-based, oil-free Southern grits recipe

Chef's Tip:  The grits will be able to "hold a line" when they are the right texture.  They should still be creamy, but also rich and satisfying.  Add more water if grits are too dry or let water steam off if they are too loose.  This makes the ultimate healthy, plant-based, oil-free Southern grits recipe

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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Procedure

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. 

Chef's Tips: The key lies in good grits -- Anson Mills has been grinding them for years, but you can also find good quality stone-ground grits from other vendors. You can use 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.


Step-by-Step Photos:

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%


How do they get rainbow chard? Join Plant-Based Chef Katie Simmons at the farmers market as she answers that and gives you a tour of the colors of Swiss chard. Plus she shares why she loves using this 2-for-1 vegetable in healthy vegetarian recipes. More at: www.plants-rule.com