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!
More Recipes You'll Love
Paleo grits stir riced cauliflower and almond meal into chicken stock until the pot goes thick and creamy - the Southern breakfast cornerstone without the corn. Twenty minutes, three ingredients, and no self-respecting Southerner will ask for instant anything. Serve them under shrimp and the plate is complete.
Pro Tips
- Use almond meal rather than blanched flour here - the coarser grind is what makes grits look like grits.
- Stir every 5 minutes as it simmers; almond meal catches on the pan bottom and scorches easily.
- Simmer covered until the stock is fully absorbed - wet grits thicken as they sit, but start wrong and they stay wrong.
- Diced pickled jalapenos stirred in at the end are the recipe's flavor boost.
Frequently Asked Questions
What do I serve paleo grits with?
Shrimp and grits is the recipe's own reason for perfecting them, and they work under any saucy dish.
Can I add cheese?
Shredded sharp cheddar or parmesan are the dairy-inclusive variations.
How is this different from mashed cauliflower?
The almond meal gives it the grainy grits texture that plain cauliflower mash lacks.
Recipe Card
Ingredients
Method
- 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.
