My love for grits is one of the few remaining artifacts of my southern roots. I topped these deliciously creamy grits with a little vegan cheese and sour cream, but they aren’t necessary if they aren’t your thing or you don’t have any around.
Southwestern Style Grits [Vegan]
- ½ cup stoneground grits
- 1¾ cup water
- 1 medium jalapeno, minced
- ⅛ tsp salt
- ¼ cup salsa
- Vegan sour cream (optional)
- Vegan shredded cheese (optional)
- Bring the grits, water, jalapeno, and salt to a boil in a small saucepan, covered, over medium heat. Once it comes to a boil, remove the lid and let simmer for 15 minutes, stirring frequently. Stir in the salsa and heat for 1-2 minutes more. Top with cheese and sour cream and serve!