Here’s a tasty and speedy side dish my family loves. It’s a good accompaniment to bean dishes, and is a nice change of pace from potatoes or rice.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Bring 4 cups water to a gentle simmer in a medium saucepan. Slowly whisk in the grits, stirring constantly to avoid lumps. Cook gently over low heat for 5 minutes, or until tender and thick.
Step 2
Stir in the corn, margarine, and cheese. Cook for another minute or two, until the cheese is fairly well melted.
Step 3
Season with salt and serve.
Menu Suggestions
Step 4
This dish definitely invites a southern theme. My favorite way to serve it is with BBQ Tempeh Bacon with Black-Eyed Peas and Greens (page 77), microwaved sweet potatoes, and any kind of coleslaw you like. This can be as basic as combining precut coleslaw cabbage with vegan ranch dressing or vegan mayonnaise, but if you have the inclination to make one more recipe for this meal, choose from Creole Coleslaw (page 178) or Fruitful Red Slaw (page 177).
Step 5
For an even easier meal, pair this with Garlic and Lemon Beans (page 110)—using black beans is an especially nice option with this meal. Add steamed broccoli and a platter of cherry tomatoes, baby carrots, peppers, and olives.
nutrition information
Step 6
Calories: 318
Step 7
Total Fat: 13g
Step 8
Protein: 6.5g
Step 9
Carbohydrates: 46g
Step 10
Fiber: 5g
Step 11
Sodium: 235mg
