We love grits! Ever since my time in Florida, I have been cooking grits for breakfast and brunch mostly, but the fried version appears on our dinner plates as well. This grit recipe incorporates red kuri squash, a winter squash that has a more robust flavor than a pumpkin. Frying leftover grits is even better than eating them fresh. I made them twice today, because the first batch was so good!These grits were made for a red kuri squash bruncxplosion. We made squash grits, squash hash and squash biscuits along with our tofu bacon.
Red Kuri Squash Grits Recipe
1 cup organic corn grits
4 cups water
1 1/2 cup cubed red kuri squash
3 tablespoons nutritional yeast
2 tablespoons olive oil
2 cloves of minced garlic
1/2 teaspoon salt
Cracked white pepper to taste
Place the water and squash in a medium sized pot and bring to a boil on high. Once water is boiling slowly add grits and stir as you add them. Cover and reduce to low and let simmer for about 15 minutes stirring occasionally. Once the grits are cooked and the squash dissolves into the grits when you stir them with a whisk, add the remaining ingredients and stir well with a whisk.
Personally I like to pour 1/2 to 2/3 of my grits into a glass dish to use later for fried grits. Frying grits is very simple. Just heat a frying pan to high, add olive oil and let heat up for a sec, then add strips, slices or cubes of grits. Fry for about 5 minutes and do not disturb them until they start to turn dark golden brown, then flip them over and cook for 1 more minute. Then enjoy and make some more, cause it will be gone in seconds.