Рецепт Dairy Free Loaded Grits
April 20, 2015Dairy Free Loaded Grits
Recipe
I am a good Southern girl and I love grits. This is something I really haven’t eaten since I cut out dairy last year (holy crap, it’s been more than a year now). But after recently seeing a recipe for a loaded polenta, I had a hankering, so I decided to make a quick and dirty bowl of dairy free loaded grits. Grits, to my mind, should be creamy–which has, in the past, meant a dairy base. For this, I actually replaced the water called for on the package with almond milk (I’m sure you could use soy milk or any other neutral dairy alternative. I’d avoid coconut. The point is to use a plain, unsweetened non-dairy milk.). The end result was definitely creamy and well suited for topping. It’s on my list to adapt this to my favorite cheese grits in the future, but meanwhile, this was a quick and filling weekday breakfast.
Ingredients:
- 1/3 cup quick grits
- 1 1/3 cup almond milk
- pinch salt
- scallions
- crumbled bacon (I keep a giant bag of the real bacon bacon bits in the fridge for omelets and other stuff I might need quick bacon for)
- cheddar Daiya
Directions:
Bring the almond milk to a boil.
Whisk in the grits and salt and reduce heat to a simmer.
Cover and cook for 5-7 minutes (depending on how thick you like your grits).
Top with bacon, Daiya, and scallions (or whatever else you like).
TAGS:Breakfast / Dairy free / Kait Nolan / Recipe
Kait Nolan
Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.