How to finish the day… blue corn grits with braised red pepper, leek, fennel and zucchini with a side of steamed asparagus… so tasty and healthy.
I cook them in water as they cook and absorb the water I whisk in more water, only use a whisk these days as it seems to work best. When finished cooking I whisk in nutritional yeast (noosh) and vegan butter (I love the Miyoko’s brand of butter) instead of the usual butter and cheese. Makes for a nice creamy grits. And blue corn grits rock.