Klunker's cheesy grits

Klunker's cheesy grits

Until today, I was not a fan of grits.  I have had them several times, mostly plain with some butter and cream. (pre-plant based).  I did not like them at all.  I always expected them to taste like a good bowl of creamy wheat.  Of course they never did, so I just decided to leave them off my menu.
Well, about a week ago, one of my McDougall family members Darlene asked me if I would come up with a recipe for spicy, cheesy grits.  Of course I said yes, because I love a cooking challenge.  I put this one off for a few days, because I knew already that I didn't like grits.  
Alas, I jumped in and came up with this recipe.  As I sampled it, my hate for grits began to melt away.  I all of the sudden had a creamy, spicy and yes, cheesy flavor in my mouth that I really loved.  
The other thing to remember, is that I am not a fan of nutritional yeast.  I just cannot get around that flavor.  But I was a trooper and added it to this recipe, and I couldn't tell.  I actually got a cheesy flavor.  
Since I am not grit savvy, I used Quaker® quick grits.  I don't know if there are long time grits, but this seemed to play the part just fine.  
I know there are many versions of cheesy grits, and I am sure they are all good or even great, but I wanted to throw my version in the mix too.  If you try them, I hope you enjoy!


Make the "cheese" first:
1/2c cooked sweet potato, peeled and mashed
1 tsp. onion powder
1/8 tsp. turmeric powder
1 full tablespoon of nutritional yeast
1/4c cashew milk (or milk of choice)
several dashes of your favorite hot sauce
(blend everything in a blender until smooth, since sweet potatoes vary, you may need a little more milk)  Then set aside

For the grits:

1/2 medium yellow onion, peeled and chopped small
1 clove garlic, peeled and minced
1-2 T chopped jalapenos (I used canned)
2c mushroom stock (you could use veggie stock)
1/2c uncooked grits

Alright, lets get cooking.  After all your ingredients are prepared, place a medium sauce pan on the stove over medium heat.  Add the onions and saute for about 5 minutes.  If they stick, add a little water, 1 tablespoon at a time.  Add the garlic an jalapenos next.  Saute for another 5 minutes.
After 5 minutes, add the mushroom (or veggie) stock, stir well and bring to a simmer.  When it reaches a simmer, whisk in the grits slowly.  You don't want lumps.  Make sure to keep whisking to keep everything smooth.  You will cook for 5-7 minutes.  When the grits are nice and smooth and thickened, add the sweet potato mix, and whisk in.  If it is too thick for you, you can add some more milk to thin it out.  Heat until hot, and then serve right away.  Garnish with some more jalapeno on top. :) 
I hope you give this one a try, and if you like it, let me know. :)


  1. I'm gonna try this for breakfast in the morning! I LOVE grits! (My Dad used to call them Georgia Ice Cream - we'd all get excited about having Georgia Ice Cream and it wasn't ice cream and we'd be so disappointed. But, I love them despite our checkered past!)

  2. I have had Georgia Ice Cream with nutritional yeast in and it satisfied me just fine.

  3. I made this with polenta (nearly the same as grits) and it was lovely.Thank you.


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