Oh My Gosh, these grits are so good and comforting. It's so hard to refrain from eating the entire serving. This recipe is gluten-free, dairy-free, and Fodmap-friendly too. It can't get any better than that!!
I'll be honest: I've never been a fan of grits. I've tasted several different kinds over the years, and they either have no flavor, or they leave an aftertaste in my mouth. It wasn't until my son requested them recently after he had some at a restaurant with friends, that I decided to try and make an allergen-free version. Once we had one taste of these, we were all immediate fans! They are so creamy and full of flavor. I would take this version any day over traditional grits.
Ingredients:
4 cups low-sodium chicken broth OR 4 tsp. chicken bouillon in 4 cups water
1 Tbsp. garlic-infused olive oil
1 cup old fashioned grits - or instant grits (we use Bob's Red Mill brand)
4 oz. vegan cheddar cheese, shredded (1 cup)
4 Tbsp. vegan butter or ghee
2 Tbsp. non-dairy milk
Salt and pepper to taste
Directions:
In a medium saucepan, bring the chicken broth to a boil.
Add the garlic-infused olive oil and slowly stir in the grits.
Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender (about 20 minutes). If using instant grits, cook according to directions (Bob's Red Mill instant grits takes about 5 minutes).
Remove the saucepan from the heat and stir in the cheese, vegan butter / ghee, and milk.
Season with salt and pepper.
