Easy Savory Summertime Grits

summer grits with tomatoes and basil

Full disclosure: I’m a born and bred New York stater.  I grew up eating bowls of cereal for breakfast on weekdays– I especially loved the free junky ones that came in the mail sometimes– and pancakes or bagels on the weekends.  Sometimes we had danish or donuts or eggs or oatmeal or hash browns from McDonald’s, but it wasn’t until I was a preteen traveling to Florida that I ever tried grits.  At a Waffle House no less.  As an adult, my interest in that Southern staple was rekindled by Bryant Terry’s books (particularly this one) and a new found love for polenta (make this at your next dinner party.  You’re welcome.).  My own version of savory breakfast grits is super simple and full of summer flavors, decidedly inauthentic but definitely comforting, and utterly delicious.

1 cup corn grits
¼ tsp salt, plus more to taste
2-2½ tbsp nutritional yeast
tomatoes, chopped
basil, chopped
extra-virgin olive oil
black pepper

In a saucepan, bring 3 cups of water and salt to a boil.  Add grits and reduce heat.  Cook for about 5 minutes, stirring somewhat often.  Remove from heat, stir in nutritional yeast, cover, and let sit for a few more minutes.  Stir again, then serve topped with chopped tomatoes and basil, drizzled with olive oil, and seasoned with salt and pepper.

Yield: 3-4 servings

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