Green Chile ‘n Cheezy Grits

With or without the green chiles, this healthy and delicious version of the Southern classic is sure to please! Rich, satisfying, and delicious, this will fill you up without filling you out!

Ingredients:

• 1 cup grits (regular, not instant)
  
• 4 cups water
  
• 1 teaspoon sea salt
  
• 1 cup water
  
• 1 lime, juiced (~1 tablespoon)
  
• 1 large red bell pepper, roasted and peeled
  
• ½ cup raw cashews*
  
• 1 teaspoon onion powder
  
• ¼ cup nutritional yeast
  
• ½ teaspoon sea salt
  
• ¾ cup green chiles, roasted, peeled, and diced (or canned and diced)
  

Preparation:

1. Combine 1 teaspoon of salt and 4 cups of water in a large sauce pan and bring to a boil.
   
2. Stir in the grits, reduce the heat to low, and simmer for 40 minutes (alternatively you can place the grits and water into a rice maker and cook it on the “Brown Rice” setting).
   
3. Meanwhile, place the remaining 1 cup of water, lime juice, red bell pepper, cashews, onion powder, nutritional yeast, and ½ teaspoon of sea salt into a Vitamix or other high-speed blender and secure the lid.
   
4. Blend on the lowest speed and slowly increase the speed to the highest setting.
   
5. Blend until heavy steam escapes, about 4 minutes.
   
6. When the grits are cooked, add the “cheeze” sauce and green chiles into the sauce pan with the grits and stir until well combined.
   
7. Serve over a bed of spinach or collard greens.
   

Makes 6 - 12 servings.

*If you do not have a high-speed blender, soak the cashews for 3-4 hours or overnight before blending in a conventional blender.