with crunchy corn topping
SERVES 4 TO 6
The combination of garlic and cheese in grits has become a Southern classic, so I’m happy to share this vegan rendition with all of you. The first time I ever made this dish was when I was in high school, so it’s a bit of a nostalgic throwback for me. I remember thinking to myself how fun it would be to have three different textures of corn in a dish: corn grits with fresh corn kernels and crunchy corn chips crumbled on top. And so, this casserole came to be! Feel free to make it ahead and keep it tightly covered in the fridge. When ready to serve, simply pop it in the oven to heat, then garnish.
4 cups filtered water
¼ cup vegan butter
¼ cup minced garlic
Dash cayenne pepper (optional)
½ teaspoon sweet paprika
1 ½ teaspoons sea salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
1 cup white heirloom corn grits
1 cup vegan cheddar-style cheese, shredded (about one 7-ounce pack)
1 cup corn kernels
½ cup crumbled corn chips, or to taste
Chopped green onions, for garnish
Preheat the oven to 350°F.
In a pot, combine the water, the butter, garlic, cayenne, if using, paprika, salt, and pepper and bring to a rapid boil.
Add the grits to the pot slowly, whisking to avoid clumping. Reduce to low heat and cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat and fold in the cheese and corn kernels. At this point, taste a little bit and season with salt and pepper.
Transfer to a 9 × 13-inch baking dish and bake for 20 minutes.
Let stand for 10 minutes before serving. Garnish with the corn chips and green onions.
lagniappe: When it comes to corn, I always source the highest quality I can find: heirloom corn grits, organic frozen corn kernels, and non-GMO corn chips. For this recipe, look for the organic Frito-style chip.