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