Creamy Vegan Jalapeño Grits.

This dish was a delicious surprise inspired by my caterer friend Camille who makes a jalapeño grits with cheese. Being a lactose intolerant cook, I'm always looking for a replacement recipe. I used Daiya mozzarella shreds for this because it melts so well. 

I started with grapeseed oil in a hot pan. Fry diced fresh jalapeño and chopped garlic until the jalapeño is a little charred. Then add the dry grits and toast them a bit. They'll start to smell like toasty tortillas. Then gradually add water, stirring  constantly to avoid lumps. I added water until the grits became a creamy pudding and the texture was gritty.  Once your grits are creamy add salt, pepper, and daiya mozzerella shreds. 

This is rich and yet light. I ate way too much of this.