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Smoked Creamy Grits with Boursin® Dairy-Free Cheese Spread

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Take your grits to the next level with a modern veggie take on a southern classic. Topped with a melody of roasted vegetables and a hefty dollop of Boursin Dairy-Free Cheese Spread, this dish will tempt and delight your breakfast and lunch crowd. Recipe courtesy Chef Portia Lashley, Community Foodbank of NJ.

Ingredients

Portions: 8
Serving Size: 1 Bowl
Day Part: Breakfast, Lunch
For Smoked Creamy Grits:
1 Quart Vegetable Stock
3 Cups Unsweetened Coconut Milk
1 1/2 Teaspoons Smoked Paprika
1 Teaspoon Granulated Garlic
1 1/2 Teaspoons Granulated Onion
1 Teaspoon Cajun Seasoning
1 1/2 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary
1 1/2 Cups Canned Pumpkin Puree
Salt and Pepper, To Taste
1 Cup Quick Cooking Grits
1 6 oz. Tub Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs
3/4 Cup Shredded Vegan Havarti
2 Tablespoons Margarine
1-2 Drops Liquid Smoke
1/4 Cup Your Favorite Combination of Roasted Vegetables

Preparation

Equipment: Large Saucepan
For Smoked Creamy Grits:
  1. In a large saucepan, combine stock, coconut milk, smoked paprika, granulated garlic, granulated onion, Cajun seasoning, thyme and rosemary. Simmer for 10 to 15 minutes.
  2. Add pumpkin purée and salt and pepper to taste, then bring mixture to a slow boil.
  3. Add grits while whisking briskly until all is absorbed—not allowing the mixture to lump up.
  4. Reduce heat to medium-low and stir constantly until creamy and most of the liquid has absorbed, 9 to 11 minutes.
  5. Turn off the heat, add Boursin Dairy-Free Cheese Spread, margarine and shredded vegan cheese.
  6. Salt and pepper to taste.
  7. Pour into serving bowls and top with your favorite roasted vegetables and dollop of Boursin Dairy-Free Cheese Spread.
  8. Serve hot. Garnish as desired.

Operator
Tips

Add more coconut milk for a creamier texture if needed, and a drop or two of liquid smoke for a smokier flavor.

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