Slow Cooker Big Pot of Grits - - 25g Carb, 0g Fiber, 4.5 pts plus
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan
Cooker: 3.5 to 4 quart
Time: Low for 6 to 10 hours
1 cup grits -- white or yellow
5 cups water
2 tablespoons nondairy butter -- or 2 T. olive oil
salt & freshly ground pepper -- to taste
To serve: -- shredded vegan cheddar cheese (optional)
The Night Before: oil the crock of your slow cooker. Combine the grits, water, butter, and salt and pepper in the slow cooker. Add more water if you will cook it longer than the 8 hours or if your slow cooker runs a little hot. Cook on low for 6 to 10 hours.
In the Morning: taste and adjust the seasonings. Top with the cheese.
Yield: 4 to 6 servings
Total prep time: 5 min
Total cook time: 6 to 10 hours
VARIATIONS: try putting leftovers in a shallow oiled pan and store in the fridge. Later you can slice them into triangles and grill them. It make a great meal topped with black beans and salsa..
Author Note: Grits are a staple in any Southern household. Everyone has his or her favorite variation. If you haven't tried grits before, don't be scared. They are very similar to polenta (in fact, the yellow ones are polenta).
Serve this at a brunch with an assortment of toppings, such as vegan bacon crumbles, vegan cheddar cheese, spicy pickled peppers, and roasted garlic. Everyone love mix-ins.
Contrary to popular belief, grits aren't just used in the South. If you are in an area where you can't easily buy grits, look for yellow polenta. Often they be sub-labeled as corn grits.
Description: "4.5 pts plus"
Source: "Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi): "Feb 2012"
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Per Serving (excluding unknown items): 156 Calories; 5g Fat (28.6%
calories from fat); 3g Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 61mg Sodium
Exchanges: 1 1/2 Grain(Starch); 1 Fat
NOTES : Cooker: 3.5 to 4 quart
Time: Low for 6 to 10 hours
