Fresh Corn Grits
1 Tablespoon Non-Dairy Margarine, or Coconut Oil
1 Tablespoon Olive Oil
1 Large Shallot or 1/2 Small Yellow Onion
1 Teaspoon Light Agave Nectar
3 Cups Fresh or Frozen Sweet Corn, Thawed
3/4 - 1 Cup Unsweetened, Plain Non-Dairy Milk
2 Tablespoons Nutritional Yeast
Salt + Pepper
Melt your margarine or coconut oil in a saute pan over medium heat, and swirl in the olive oil. Add the shallot and cook for 3 minutes, stirring frequently, until softened. Incorporate the agave and continue to saute for 10 - 15 minutes, until lightly golden brown. Toss in the corn next, and allow about 5 - 10 more minutes on the flame to soften the corn and enhance its sweeter flavors.
Transfer everything into your blender or food processor, along with 3/4 cup of the non-dairy milk and nutritional yeast, and plus lightly until the mixture is creamy, but still has a good bit of texture to it. Drizzle in more non-dairy milk if needed, to reach your desired consistency. Add salt and pepper to taste.
If preparing the "grits" in advance, add more non-dairy milk when reheating, because it thickens significantly as it sits.
Serves 3 - 4 as a Side Dish
©Hannah Kaminsky http://www.bittersweetblog.com