- 2 1/4 cups water
- 1/2 cup quick cooking grits
- 4 ounces vegan cheddar cheese, shredded (about a cup)
- 1/4 teaspoon garlic powder
- 1/4 cup pickled jalapenos, diced
Add water to a saucepan and bring to a boil.
Slowly stir grits into water. Reduce heat to medium-low, cover. Cook according to directions found on the grits. Stirring occasionally. Mine took about 10 minutes (or until thick).
While your grits are cooking shred your cheese and mince your jalapenos.
When grits are thick and cooked through add the remaining ingredients.
Stir well, return to heat and cook about 2 minutes until cheese is melted.
This makes 2 large servings or if you wish to serve these as a side you could probably get 4 servings out of it.
We had our last grapefruit from our tree to go with this. YUMMY!