Cooking by kittee:    
kittee@pakupaku.info


Makes enough for three (or two with leftovers).

What You Need:

What You Do:

  1. In a small saucepan over medium low heat, add the soymilk, water, Earth Balance or oil and salt.
  2. When the liquid is warmed and/or the Earth Balance begins to melt, whisk in the grits. Keep the heat low enough that the grits don't sputter--they will thicken without boiling, so keep them under a simmer.
  3. Whisk regularly to keep smooth. When the grits start to thicken up a bit, add in the cheeze.
  4. Keep your eye on them, and keep whisking every so often. When they are thick to your liking they are done.
  5. Season with salt and pepper to taste and Louisiana hot sauce.

The grits firm up quickly; like polenta, so you could also make these and pour them into molds to slice and saute once cool.
They also cook really fast, so you could start them after you've got your pancakes and sausage on the grill and they will be done with your last pancake.


For the record, Dazee and I like our pancakes dark, they are not burnt!

Cooking by kittee:    
kittee@pakupaku.info