Grits for Dinner

2013-03-27 18.07.24


We are a little chilly right now so I am posting the last crockpot meal from last winter. I have had a super hard time naming this dish. Kept thinking maybe I should call it Southern Meets Southwest, but that felt too long. No matter the name, it’s delicious. As always, I have a huge crockpot, so please half the recipe if your pot is smaller. What you will need:

2 cubes not-chicken bouillon

1 cube no salt added vegetable bouillon

1 and 1/2 cups stone-groung grits

3 medium sweet potatoes, scrubbed and diced

1 medium onion, diced

2 4-ounce cans chopped green chiles

9 cups water

1 bunch kale, stems removed and coarsely chopped

1 package vegan Italian Sausages, sliced into circles

3/4 cup nutritional yeast

1/2 cup vegan mozzarella cheese

Place everything but the nutritional yeast and mozzarella cheese in the crock pot. Cook on low for at least 8 hours. Stir and add the nutritional yeast and mozzarella. Stir and serve hot. One piece of advice, place the kale at the bottom of the crock pot for cooking. It will help ensure plenty of moisture is close to the heating element.

Just like all the other crock pot recipes, this freezes and defrosts well for future meals. Enjoy!

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