My first experience with grits was at a summer camp when I was in the seventh grade. I took one spoonful of the warm, gelatinous mixture and thought I was going to lose it. I tried them again in college with a very similar reaction. Now that I have a much more sophisticated and discerning palate I appreciate and devour these spicy grits!
By John Mercer with the Park Lane, Texas Whole Foods Market store
Prep Time 5
Cook Time 15
Total Time 20
1 small yellow onion, diced
1 tablespoon garlic, minced
¼ cup green chilies, diced
1 chipotle pepper, chopped
2 cups veggie stock
½ cup grits, yellow
3 tablespoons nutritional yeast
½ lime, juiced
½ tsp salt (optional)
1 teaspoon black pepper (optional)
Sautee the onions, garlic, green chilies and chipotle pepper with 2 tablespoons veggie stock for 5 to 7 minutes
Add the rest of the stock and bring to a boil
Whisk in grits and cook on low heat for 5 to7 minutes
Stir in nutritional yeast and lime
Adjust seasoning to your liking and serve
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