Cornbread Grits
Servings
4Serving size
1/2 cup
COOKING TIME
30 minutes
This recipe can be multiplied. Leftovers grits keep well but will solidify. Best to make grilled grits cakes with leftover grits.
Ingredients
| 1 cup Yellow cornmeal (do NOT use quick grits) |
| 2 cup Almond milk, unsweetened |
| 2 cup Water |
| 1 Tbsp. Unsalted butter |
| 1 Tbsp. Honey |
| 1 Tbsp Light brown sugar |
| 1/8 tsp. Salt |
Instructions
Toast cornmeal in a medium-sized pot over medium heat, stirring frequently so it does not burn. Cook until golden brown and fragrant (about 2-3 minutes). Set aside in a small bowl.
In the same medium pot, bring almond milk and water to a rolling boil.
Add toasted cornmeal to boiling water/milk, whisking constantly to avoid burning and clumping. Reduce heat to low, and cook grits until creamy and thick, about 15-20 minutes.
Take grits off the heat, and add in butter, honey, light brown sugar, and salt. Mix to combine.
Serve warm.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Try these tasty grits as a great alternative to a cornbread muffin. Honey and brown sugar highlight this recipe that is a great addition to a texture-modified diet.