CHEF JEFF — ONE BYTE AT A TIME: Vegan Cheese Grits

The sinful Southern classic goes plant-based.

Vegan Cheese Grits

1 cup stone ground grits

1 cup plain, unsweetened soy milk

½ cup grated vegan “Cheddar”

1 tablespoon vegan margarine (such as Earth Balance)

1 teaspoon sea salt

½ teaspoon freshly ground pepper

Bring 3 cups water to boil in a large saucepan. Whisk in grits. Reduce heat to medium to avoid splattering, and cook, whisking, for about 5 minutes, until grits are smooth.

Cover and reduce heat to low. Cook for about 15 minutes, until grits are thickened. Remove from heat.

Add milk, cheese and margarine, stirring until creamy and combined. Season well with sea salt and pepper.

Yield: Serves 8.

Approximate nutritional analysis per serving: 134 calories, (21 percent of calories from fat, 3 grams fat (0.4 grams saturated), no cholesterol, 4.1 grams protein, 22.1 grams carbohydrates, 1.3 grams fiber, 336 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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