Southern California Soul – Vegan Cheese Grits & Black-Eyed Pico de Gallo

Southern California Soul – Vegan Cheese Grits & Black-Eyed Pico de Gallo

I watched My Cousin Vinny last week and was cracking up over the scene where Joe Pesci is trying to eat grits for the first time after seeing them cooked in a nearly a pound of lard. “Are you guys down here aware of the on-going cholesterol problem in the country?” Hilarious.

 

 

I was also inspired by the latest issue of Vegetarian Times and came up with a veganized version of these recipes. I added a few ingredients that always remind me of So-Cal like fresh cilantro and lime juice. Grits (also known as polenta) are a delicious grain made from corn meal that can add some interesting texture, flavor and protein to many dishes. For this recipe I used Bob’s Red Mill Organic Yellow Corn Grits. I find the warm creamy texture to be the epitome of comfort food. Sorry the pic is a little blurry, this meal got gobbled up before I could bust out my Nikon! Enjoy!

 

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