After purchasing my first slow-cooker the other day I started cruising vegan recipes on my phone while I was at work (Employee of the Month) and I stumbled across a very simple recipe for grits. Click Here For Grits Recipe It has got to be the simplest recipe I've attacked to date. For anyone not familiar with grits, I can only describe them as either cornmeal porridge or mashed potatoes sans potatoes, add corn. To get a feel for how these grits might taste I took a bear-bones approach and used boiling water in lieu of soy milk or vegetable broth and I skipped the optional butter or olive oil. It occurred to me as strange that a crock pot recipe called for constant stirring but I soon learned why. I got the grits going right before I worked for a few hours so I had the chance to stir them once or twice before skipping out and I noticed a little bit of build up on the sides of the crock pot. When I got home it was straight up CORN BREAD surrounding the finished grits in the middle. Oops. I did my best to mash and incorporate it into the legit grits with mixed success but after a healthy smattering of salt and pepper they didn't taste half bad, perhaps a bit bland (sorry Jamie!).
Being that I have a gigantic bag of cornmeal on hand now I'm certain I'll tackle this recipe again but with a few key revisions. I would definitely go with the soy milk instead of the boiled water and I'd add the optional vegan butter to try to give it a bit more flavor. Also, something I'd considered but decided against initially was to score some absurdly expensive vegan cheese and add that to the mix in some fashion to harken back to my grit roots!