This morning I cooked up some gluten free grits. I used Bob’s Red Mill Organic Corn Grits, which are gluten, dairy and wheat free. Tomato and basil made a delicious accompaniment. This recipe is yummy for grits lovers.
- 1 1/2 cups of gluten free grits
- 3 cups of water
- 1/2 cup of organic vegetable broth
- 1/2 tsp of sea salt (optional)
- 1/2 tsp of pepper
- 1 Tsp of vegan Earth Balance Butter
- 1 Tsp of olive oil
- 2 handful of cherry tomatoes (sliced)
- 1 Tsp of dried basil
- 1/2 tsp of garlic powder
- 1 tsp of dried parsley, fresh is optional
- 1 handful of spinach is optional
Rinse grits, add water. Bring to a boil and reduce heat to avoid lumping. Cook slow and stir often. As grits thickens, add vegetable broth, butter, salt and pepper. Add a little water or vegetable broth if stiffens, stir occasionally.
In a sauce pan add oil, tomatoes, green onions, basil, garlic powder, a dash of salt and pepper. Sauté for 5 minutes. Add topping to grits and garnish with parsley. Serve immediately.
Saturated Fat 3g (Earth Balance Butter)
Trans Fat 0g
Polyunsaturated Fat 2.5g (Earth Balance Butter)
Monounsaturated Fat 5g (Earth Balance Butter)
Sodium 318mg (Earth Balance Butter & Vegetable Broth)
Total Carbohydrate 2g (Vegetable Broth & Grits)
Dietary Fiber 2g (Grits)
Potassium 5mg (Vegetable Broth)