Jalapeño Cheese Grits Gluten and Dairy Free

Yield: 8

Author: Brooke McKasson

Print

With ImageWithout Image

Jalapeño Cheese Grits - Gluten and Dairy Free

Ingredients

• 2 tbsp vegan butter
• 2 cups unsweetened dairy free milk (I used Elmhurst Cashew - use your favorite)
• 2 cups water
• 1/2 tsp salt (I used himalayan)
• 1 cup gluten free grits (I used Bob's gluten free polenta - it was all I could find)
• 2 tbsp chopped pickled jalapeño peppers - add more or less to taste (I used the kind you put on nachos - just make sure you get the spicy kind)
• 1/3 -1/2 cup vegan cheddar cheese to taste (regular cheddar is what I used but mexican blend or colby jack would also be good)
• 1/4 tsp garlic salt
• freshly ground black pepper
• smoked paprika

Instructions

1. Melt butter in a medium sauce pan, then add milk, water, and salt. Bring to a boil then reduce heat to low and whisk in the grits gradually.
2. Cover and cook over low heat for 15 minutes, stirring occasionally.
3. Stir in jalapenos, vegan cheese, garlic salt, and pepper. Adjust seasonings to taste, transfer to a medium serving bowl, sprinkle with paprika, and enjoy!

Did you make this recipe?

Tag @brookieleighs on instagram and hashtag it #brookieleighs