
Smoked Creamy Grits with Boursin® Dairy-Free Cheese Spread
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.
Preparation
Equipment:
Large Saucepan
For Smoked Creamy Grits:
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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.
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Add pumpkin purée and salt and pepper to taste, then bring mixture to a slow boil.
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Add grits while whisking briskly until all is absorbed—not allowing the mixture to lump up.
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Reduce heat to medium-low and stir constantly until creamy and most of the liquid has absorbed, 9 to 11 minutes.
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Turn off the heat, add Boursin Dairy-Free Cheese Spread, margarine and shredded vegan cheese.
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Salt and pepper to taste.
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Pour into serving bowls and top with your favorite roasted vegetables and dollop of Boursin Dairy-Free Cheese Spread.
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Serve hot. Garnish as desired.
Ingredients
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portions
8
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serving size
1 Bowl
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day part
Lunch, Breakfast
For Smoked Creamy Grits:
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1
Quart Vegetable Stock
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3
Cups Unsweetened Coconut Milk
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1 1/2
Teaspoons Smoked Paprika
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1
Teaspoon Granulated Garlic
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1 1/2
Teaspoons Granulated Onion
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1
Teaspoon Cajun Seasoning
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1 1/2
Sprigs Fresh Thyme
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1
Sprig Fresh Rosemary
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1 1/2
Cups Canned Pumpkin Puree
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Salt and Pepper, To Taste
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1
Cup Quick Cooking Grits
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1
6 oz. Tub Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs
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3/4
Cup Shredded Vegan Havarti
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2
Tablespoons Margarine
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1-2
Drops Liquid Smoke
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1/4
Cup Your Favorite Combination of Roasted Vegetables