Saturday, March 26, 2011

Saturday Reader Recipe Submission

 

This recipe comes from a very good family friend Christian. He has been a long time supporter of GHM and always shares yummy recipes he runs across. Having tried this one personally, I can tell you that it’s a delicious spin on Southern grits! He suggests serving them with a Thai Chili Shrimp (recipes found on Food Network)

1/2 c. dry organic GLUTEN FREE yellow grits (I use Arrowhead Mills brand)
1 1/2 c. water
1/2 c. lite organic coconut milk

1/2 c. shredded organic no sulfur coconut
2 T. Earth Balance light Vegan butter (or extra virgin olive oil)*
dash sea salt
parsley for garnish

First, bring water and grits to a boil in a saucepan. Stir in the sea salt, vegan butter (or olive oil), coconut milk and about half of the coconut flakes. I reserved the rest of my coconut flakes for adding after the grits were finished so there was a nice mix of somewhat crunchy and some chewy flakes. All of the coconut flakes you add in the beginning will absorb moisture and become softer, so adjust the coconut amount and timing to suit your texture preference.
Cover the grits and simmer on low for 5 minutes. After the grits are finished, stir in the leftover coconut flakes and serve topped with parsley. You may wish to add a dash of coarse sea salt before serving. These were great and a nice variation on our weekly breakfast grits.

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1 comment:

Michele said...

Coconut milk is great for cooking rice and quinoa in, too - for a breakfast dish, cook quinoa in coconut milk, like a porridge (or your beloved oatmeal) add dried cranberries, banana, etc.