How to Make Spicy Grits
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This recipe for vegetarian spicy grits has flavors from the low country and New Orleans. I lived in Savannah Georgia for about five years in graduate school; it was my first time eating grits. Grits are a staple in the low country region of the United States and are often served at diners and restaurants and southern buffets. When I moved to Oregon I couldn’t stop having my delicious grits, so I make them at home often. The seasonings for these grits are actually inspired by the years I lived in New Orleans. Grits are popular in Louisiana too, however, they often have a cajun flair. I hope you love this recipe! You can make it without the butter if you want it to be healthier, but it’s honestly the magic ingredient, so I make mine with it!
Spicy Grits Ingredients (serves 2)
8 packs of instant grits (224 grams)
4 cups of water
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp salt
pinch of fresh ground pepper (a few turns of the pepper grinder)
1/4 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
4 tsp coconut cream or almond milk
4 tablespoon butter
garnish: chopped green onion
Instructions
- boil 4 cups of water and turn off the burner
- pour 8 packs of instant grits into a bowl and then slowly pour into the pot of water, stir vigorously as you pour
- Add the remaining ingredients to the grits & stir until combined
- heat the grits on high for about 30 seconds to ensure they are warm and bubbing
- pour the grits into two soup bowls
- garnish with green onion and fresh ground pepper
Tips: To keep the grits from clumping stir them in very quickly as the water starts to boil and keep the spoon stirring the entire time you pour them into the water
Please share this recipe with a friend ❤️
