Stone ground grit cakes packed full of fresh vegetables: three types of peppers, fresh corn, onions and garlic. Perfect drizzled with a rich vegan red eye gravy and paired with a couple of slices of ripe, red tomatoes.
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:4 persons 8 cakes
2 TB Extra Virgin Olive Oil
1 medium Red Bell Pepper (medium dice)
1 medium Jalapeno Pepper (Deseeded and medium dice)
1 Large Cubanelle Pepper (Deseeded and medium dice)
1 small Yellow Onion (Medium dice)
4 cloves garlic (crushed)
1 cup Stone Ground Grits ((I used a local brand. Make sure to confirm that your brand is gluten-free. You can purchase Bob’s Red Mill at http://go.thrv.me/SH287))
1 13.5 oz can Coconut Milk (I use full-fat coconut milk. )
1 cup boiling water
1 tsp Sea Salt (more or less, to taste)
Pepper to taste
1 TB Extra Virgin Olive Oil
In a large skillet, heat olive oil over medium heat. Add diced peppers and onions and saute for 5 -7 minutes until cooked but not browned. Add garlic and cook another 30-45 seconds, being careful not to brown the garlic. Remove from heat and set aside.
In a heavy bottom sauce pan, stir the coconut milk into the grits.
Add the boiling water and the seasoning
Stir well and cook over low heat for 15-20 minutes, depending upon the coarseness of your grits, until soft.
Stir in sauteed vegetables and remove from heat.
In prepared 8 x 8 baking pan (lined with parchment paper), pour grits and smooth out in an even layer. Place in refrigerator for 1 to 2 hours until and completely set.
When grits are set, cut with biscuit cutter or into squares. Heat 1 TB Extra Virgin Olive Oil in large, heavy bottom frying pan. Saute individual grit cakes over medium heat until golden brown, turning once. Great served with red eye gravy and sliced tomatoes.