Spicy Southern Grits From “My Beef With Meat”

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
  • Serves 2


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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