This recipe is adapted from Bob’s Red Mill Natural Foods. It uses soy grits, which are similar to corn grits, but made from toasted soybeans that have been ground into coarse pieces.
1-3/4 cups chicken stock
3/4 cup Bob’s Red Mill soy grits
1/2 teaspoon kosher salt
3 ounces processed American cheese (such as Velveeta), cubed
3 eggs, well beaten
1/4 teaspoon ground black pepper
1/4 teaspoon Worcestershire sauce
1/2 cup grated carrot
1/2 cup minced celery
1/4 cup minced onion
Preheat oven to 350 degrees. Grease a 1-1/2 quart casserole dish.
Bring broth to a boil in a saucepan. Stir in grits, cover and reduce heat. Simmer 5 minutes or until done, stirring occasionally.
Combine grits with remaining ingredients and pour into prepared dish and bake for 30 minutes or until lightly browned.
Calories 258 (35% from fat); Fat 10g (sat. 4.6g mono 3.5g. poly 0.9g); Protein 26g: Carbohydrate 17g; Fiber 0.8g; Cholesterol 178mg; Iron 4mg; Sodium 801 mg; Calcium 251mg