Fresh Corn Grits

Lightly pan-fried in a generous dose of garlic I dressed up my imitation crustaceans as a riff on shrimp and grits. Rather than making grits from dried cornmeal, my version is more like a cross between polenta and creamed corn, utilizing fresh, coarsely pureed corn for a brighter, lighter flavor. You certainly don't need fake shrimp to enjoy it though; a bit of crispy tofu on top would be just as good, if slightly less convenient for the harried cook.

Fresh Corn Grits
Fresh Corn Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Tablespoon Non-Dairy Margarine, or Coconut Oil

  • 1

    Tablespoon Olive Oil

  • 1

    Large Shallot or 1/2 Small Yellow Onion

  • 1

    Teaspoon Light Agave Nectar

  • 3

    Cups Fresh or Frozen Sweet Corn, Thawed

  • 3/4 - 1

    Cup Unsweetened, Plain Non-Dairy Milk

  • 2

    Tablespoons Nutritional Yeast

  • Salt + Pepper

Directions

Melt your margarine or coconut oil in a saute pan over medium heat, and swirl in the olive oil. Add the shallot and cook for 3 minutes, stirring frequently, until softened. Incorporate the agave and continue to saute for 10 - 15 minutes, until lightly golden brown. Toss in the corn next, and allow about 5 - 10 more minutes on the flame to soften the corn and enhance its sweeter flavors. Transfer everything into your blender or food processor, along with 3/4 cup of the non-dairy milk and nutritional yeast, and plus lightly until the mixture is creamy, but still has a good bit of texture to it. Drizzle in more non-dairy milk if needed, to reach your desired consistency. Add salt and pepper to taste. If preparing the "grits" in advance, add more non-dairy milk when reheating, because it thickens significantly as it sits. Serves 3 - 4 as a Side Dish

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