Dairy Free Loaded Grits
Recipe type: Breakfast
Cuisine: Gluten and Dairy Free
I am a good Southern girl and I love grits.  This is something I really haven't eaten since I cut out dairy last year (holy crap, it's been more than a year now).  But after recently seeing a recipe for a loaded polenta, I had a hankering, so I decided to make a quick and dirty bowl of dairy free loaded grits.  Grits, to my mind, should be creamy--which has, in the past, meant a dairy base.  For this, I actually replaced the water called for on the package with almond milk (I'm sure you could use soy milk or any other neutral dairy alternative.  I'd avoid coconut.  The point is to use a plain, unsweetened non-dairy milk.).  The end result was definitely creamy and well suited for topping.  It's on my list to adapt this to my favorite cheese grits in the future, but meanwhile, this was a quick and filling weekday breakfast.
  • ⅓ cup quick grits
  • 1⅓ cup almond milk
  • pinch salt
  • scallions
  • crumbled bacon (I keep a giant bag of the real bacon bacon bits in the fridge for omelets and other stuff I might need quick bacon for)
  • cheddar Daiya
  1. Bring the almond milk to a boil.
  2. Whisk in the grits and salt and reduce heat to a simmer.
  3. Cover and cook for 5-7 minutes (depending on how thick you like your grits).
  4. Top with bacon, Daiya, and scallions (or whatever else you like).
Recipe by Kait Nolan at https://kaitnolan.com/2015/04/20/dairy-free-loaded-grits/