Honeynut Squash Grits

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There are a few occasions when I venture into cooking with grains, most notably grits. I’m from the South—it’s a staple. The beautiful thing about grits is they can take on a variety of dimensions. In this instance, I’m going the sweet and savory route by incorporating honeynut squash and nutrient-rich broth.

For a plant-based meal, these would be excellent topped with roasted winter veggies. And for a heartier meal, these are delicious served with pork and sautéed apples.

YOU WILL NEED

• 1 tablespoon ghee, butter, or avocado oil (plant-based)

• 1 shallot, finely chopped

• 1 garlic clove, finely chopped

• 1 cup yellow corn stone-ground grits or polenta

• 1 teaspoon salt

• 2 cups chicken bone broth or vegetable broth (plant-based)

• 2 cups water

• 1 honeynut squash, seeded and roasted

• 1/2 cup non-dairy or sheep’s milk kefir, unsweetened, full fat

• 1/4 cup maple syrup

• 1/2 teaspoon ground nutmeg

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TO MAKE

In a saucepan over medium heat, add the ghee. Add the shallots and garlic and cook until fragrant, 2 to 3 minutes. Stir in the grits to toast in the ghee, shallots and garlic for a moment, then pour in the broth and water, whisking the grits to ensure there are no clumps.

Bring to a boil.

Reduce the heat to a simmer and cook until thick and creamy, stirring occasionally to make sure nothing sticks to the pan, about 25 minutes. Fold in the squash flesh (without the skin).

Turn off the heat and fold in the kefir, maple syrup, and nutmeg.

Serve and enjoy!”

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