This recipe, at first I was a skeptic. Grits to me were a bland mush that some people like to eat. After eating this I liked grits and this filled me up to the point that I did not eat the rest of the day! If you make this and need help just ask.
Chipotle Grits
from: The Ultimate
Vegetarian Slow Cooker Cookbook, pg. 56
Serves 6 - 8
2 cups stone-ground yellow or white grits
1 onion, chopped
2 cups sliced
mushrooms
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 chipotle chiles in about sauce, minced
2 tablespoons adobo sauce
4 garlic cloves, minced
6 cups veggie broth or
water
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
1 cup vegan light cream
1 ½ cups vegan havarti or swiss cheese, shredded
¼ cup vegan parmesan cheese, grated
1. In a 4 or 5 quart slow cooker stir well to combine the grits, onion, mushrooms, red and yellow bell peppers, chipotle chiles, adobo sauce, garlic, veggie broth, salt, and pepper.
2. Cover and cook on low for 7 to 8 hours, or until grits are tender.
3. Stir in the cream and incorporate the havarti (or swiss) and parmesan cheese. Turn off the slow cooker, cover, and let the grits stand for 10 minutes.
4. Stir gently and serve.
Author's Ingredient Tip:
Never use instant grits in the slow cooker - it's a recipe for unappetizing mushiness. In fact, Southern cooks say never use instant grits at all. Stone-ground grits have a better texture, a rich flavor, and take longer to cook.
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