Easy Cheesy Baked Grits

This hearty dish is a big hit for brunch, but it’s savory enough to be a sensational side for dinner. Grits are sometimes thought to be a bit touchy to cook, but our baked version couldn’t be easier.

YIELD: 1 (9-inch, or 23 cm) dish

INGREDIENTS:

• Nonstick cooking spray
• 2 cups (470 ml) plain, unsweetened vegan milk
• 1 1/2 cups (355 ml) vegetable broth
• 3/4 cup (107 g) sauerkraut, drained but not squeezed
• 1/2 cup (70 g) raw cashews
• 1/3 cup (50 g) minced onion
• 1/3 cup (40 g) nutritional yeast
• 1 tablespoon (15 ml) apple cider vinegar
• 1 tablespoon (18 g) light miso
• 1 tablespoon (15 ml) olive oil
• 2 cloves garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground white pepper
• 1 cup (140 g) polenta (grits)
• Ground black pepper, to taste

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
2. Combine the milk, broth, sauerkraut, cashews, onion, nutritional yeast, vinegar, miso, olive oil, garlic, mustard, salt, and white pepper in a high-powered blender. Process until very smooth.
3. Pour the mixture into a medium-size saucepan. Bring to a boil over medium heat. Gently pour the grits into the liquid, whisking continuously.
4. Reduce to a simmer and cook, whisking, for 5 minutes. Taste and adjust the seasonings, adding ground black pepper. Pour the mixture into the prepared baking dish.
5. Bake for 25 minutes until set. Let cool for 5 minutes before serving.

Recipe Notes:

• For firmer grits, reduce the water by 1/4 cup (60 ml).
• Customize your grits! Add finely minced hot or bell peppers, slivered greens, or grated carrot after whisking in the grits.

TIPS:

1. Make it your own: While this recipe is delicious as is, feel free to add your favorite vegetables, herbs, or spices to personalize the dish.
2. Preparing in advance: You can prepare the grits mixture ahead of time and refrigerate it. When ready to bake, simply pour the mixture into the baking dish and bake as directed.
3. Accompaniments: Serve these cheesy baked grits as a side dish with your favorite main course or add roasted vegetables on the side for a complete and satisfying meal.
4. Reheating: Leftovers can be reheated in the oven or microwave. Add a splash of water or vegan milk to maintain the creamy texture.

These Easy Cheesy Baked Grits are a wonderful addition to any meal, whether you’re enjoying a cozy brunch or need a flavorful side dish for dinner. The combination of sauerkraut, cashews, and nutritional yeast creates a creamy and cheesy texture that complements the polenta beautifully. Plus, this baked version eliminates any worry about overcooking the grits, making it a stress-free dish to prepare. Customize it with your favorite veggies and herbs, and you’ll have a delightful and versatile recipe that’s sure to impress your guests. So, go ahead and indulge in this comforting and wholesome treat that will satisfy both vegans and non-vegans alike!