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Fresh Corn Grits

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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.

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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

Details

Servings 4

Preparation

Step 1

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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