This recipe is a family one, and was adapted from my grandmother Jane (not Grandmere who is previously mentioned in other posts), different g-ma, but nonetheless a delicious recipe. So, let me begin by saying that Jane is a timeless, classy woman. She does everything with purpose and I admire that greatly about her. I also admire her classic take on cooking with a modern approach. She does a lot of old-school recipes but adds a touch of flavor and flare to each to alter the original cuisine. Take these cheese grits for example, regular grits are blah, and shrimp-n-grits are so overdone. She created the baked spicy cheese grits using cooked grits, eggs, tobasco sauce and cheese. That’s it! However, with my veganism, I adapted her recipe to incorporate all plant-based ingredients. I asked my mom for cheese grits at Easter brunch this year, and she was all about it; everyone was. So, she made the original  recipe for the non-vegans, and I whipped up the vegan version for Mike and I. I actually made these in advanced, the day before, because Mike and I went kayaking alone Easter morning before the family festivities began. The grits turned out cheesy, spicy and all of the hopes you had for them. They lived up to the hype!

ingredients:

  • 1 cup uncooked grits (pre-make these, I used 1 cup uncooked for 4 servings, and maybe 4 cups water? Just follow the package/box directions)
  • 1 cup Daiya Mozzarella shreds
  • 1 cup Daiya Cheddar Shreds
  • 1/4 cup hot sauce (I used whatever was vegan and soy-free left in the fridge)
  • 2 flax eggs
  • 1/2 cup Follow Your Heart (FYH) Vegan Parmesan shreds (for topping)
  • coconut oil spray (for baking dish)

directions: Preheat your oven to 375°F. Soooooo, after cooking your grits according to the box directions, stir in the vegan cheese (Daiya, not FYH yet), hot sauce and flax eggs. Stir until the consistency is even. Pour this concoction into a greased glass baking dish. Smooth the grits into the dish until everything is even and there aren’t air pockets. Top with the FYH vegan parm shreds, and maybe a drizzle of hot sauce if you really like it hot… Bake for about 30 – 45 minutes, or when the top is golden and the cheese is sizzling. Then, that’s it – so easy, and your brunch guests will love these simple grits. Enjoy!

P.S.: I completely forgot to take photos of these grits, but I promise they are really great despite the fact that you don’t have a visual! My apologies!

Thank you for checking out Rooted With Life Blog (RWL)!

xoxo,

Nat