The movie My Cousin Vinnie says it best: “No self-respecting Southerner uses instant grits.”
Yep, grits are a cornerstone for any Southern breakfast. The wonderful thing about these paleo grits is that there is very little difference in prep time between this gem and the normal fare. You can serve these with darn near anything. Julie gets credit for perfecting this one after I gave it a go for a Shrimp and Grits recipe one evening. Good news for you, that recipe is included in this book (recipe here).
4 cups (700 g) cauliflower, riced
1 cup (150 g) almond meal
3 cups (750 mL) chicken stock
~ salt and pepper, to taste
- Mix cauliflower, almond meal, and chicken stock over medium heat in large sauce pan.
- Cover and reduce heat to medium/medium-low, simmering for 20 minutes—stirring every 5 minutes or so—until the liquid is absorbed.
- Season with salt and pepper to taste.
Tips &Tricks—To rice cauliflower, shred it in a food processor or with a box grater.
Variations—Throw in a small can of diced pickled jalapeños for some extra flavor. If dairy is in your life, add in some shredded sharp Cheddar cheese or shredded Parmesan cheese. While certain recipes in this book do call for blanched almond flour, this is one where we think the almond meal works best!
