Magnolia Table Garlic Cheese Grits
Day 7 of cooking my way through Magnolia Table. Garlic Cheese Grits topped with a warm fried egg, paprika and a sprinkling of chives ????
Finished product pictures up on Instagram!
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Vegan Cheese Grits Recipe - Day 1 Southern Queen of Vegan Cuisine Project
I grew up eating grits, but not cheese grits. My grandmother made grits every Sunday morning before we went to Sunday School, but it never dawned on anybody to incorporate cheese. My grandmother is not a television grandma who lives in the kitchen. She cooks for basic necessity, so it does not surprise me that we were deprived of this southern classic. It was not until I was in college and started experimenting in the kitchen, when I first made shrimp and grits (pre-vegan). This was an amazing dish that involved grits, cheese, shrimp, butter, bacon, salt, and a mild heart attack.
So since we do not like to going to the hospital, we will just stick to trying to veganize the Cheese Grits recipe from Paula Deen's Southern Cooking Bible. I actually like the taste of grits, so I do not understand why her recipe calls for more cheese by volume than actually grits. She also calls for a 45 minute back time, but I have two reasons why that is just not about to happen 1. It is summer time in Atlanta and I have a rational fear that if I turn on the oven, I will pass out 2. I inherited my grandmother's inability to rise with the sun to cook breakfast, so it would be time for lunch before the grits ever hit the table.
We are just going to have to do our best to capture that cheesy essence on the stovetop, without eggs, without cheese, and without fatality.
Serves 6
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Vegan Cheese Grits Recipe
What do you need to make vegan cheese grits:
4 cups almond milk, or non dairy milk alternative
1 cup quick cooking grits
4 tablespoons vegan butter
1/2 cup nutritional yeast
2 garlic cloves, minced
1 tablespoon soy sauce
1 tablespoon agave nectar
How to make vegan cheese grits:
Bring almond milk to a boil is a medium saucepan.
Whisk in grits and reduce heat to a simmer.
Cover the grits for about 5 minutes, until grits have started to plump and absorb liquid.
Stir in vegan butter, nutritional yeast, garlic, soy sauce, and agave.
Cover and continue to simmer for about 10 minutes until vegan cheese grits are thick and creamy, but not liquidy. If they need more time, stir well, and simmer for a minute at a time until the desired consistency is reached.
Enjoy your vegan cheese Grits.
My Verdict:
Best vegan cheese grits ever. I usually make cheese grits with the almond milk and nutritional yeast, but I have never added agave nectar or soy sauce. Oh my goodness gracious. To make my creamy vegan cheese grits all the better, the garnishes that I added my dish shape and color actually complimented. The basil and paprika made it take fancy, as if it came from a restaurant. I think that is what they call depth or layers of flavor. I may be wrong, but I think I am becoming a southern vegan chef.
About Southern Queen of Vegan Cuisine
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine wil take on the Paula Deen Southern Cooking Bible. Veganizing 326 butter-laden, pork-filled recipes in 326 days. This is a test . . . . this is only a test of skill, imagination, and physical & mental fortitude.
Inspired by
Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes
AND
Julie and Julia: My Year of Cooking Dangerously
Great Chili Cheese Grits Recipe
Shop at Cabela's
Watch this video and please comment. I tell you these are not your mama's grits. These chili cheese grits are a rich flavored cheesey grits that are packed with great ingredients that raise them above any grit recipe you have ever tried. As I said in the video I am not a fan of grits. Now let me explain, I mean the plain tasting instant grits that my mother would fix for breakfast to go with her over easy eggs. I had these grits the first time at the SARA Showcase Dinner, prepared by Chef Jon Bonnell. Once I tried chili cheese grits I was hung. There is no abandoning these great chili chesse grits. Once you have them prepare this way a regular grit will not be on your menu. Now my recipe is not exactly Chef Bonnell's, but it is close. Remember to check out the recipe below and look at the links I have to take you to some of the products I used to prepare these chili cheese grits. I hope you enjoyed my video of Great Chili Cheese Grits Recipe. If you do remember to share my chili cheese grits video and give it that thumbs up.
Magma Cookware Set
Portable Butane Stove
Deer Meat Tacos With Green Chili Grits
Recipe
1tbs Butter
1/3-1/2cup Diced Onion
1 Poblano Pepper roasted and diced
1tsp Garlic minced
1cup Chicken stock
1cup Heavy Cream
1/2cup Grits, stone ground or quick grits
1/4cup Cheddar Cheese grated
1/4cup Monterey Jack Cheese grated
TT Salt
TT Black Pepper
Sauté the onions in butter until almost soft.
Add roasted poblano and garlic
Add cream and chicken stock and bring to low boil
Be careful not to let the liquids boil over.
Whisk in grits.
Stir constantly until grits begin to thicken.
Instant grits will take about 5 minutes for stone ground gits it will take about 20 minutes of stirring.
Fold in cheeses and let sit for at least 5 minutes.
How To Fire Roast A Bell Pepper
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