Here’s a tasty and speedy side dish my family loves. It’s a good accompaniment to bean dishes, and is a nice change of pace from potatoes or rice.

　　

Ingredients

4 to 6 servings

　　1 cup quick-cooking grits, preferably stone-ground

　　1 1/2 cups frozen corn kernels, thawed

　　1 1/2 tablespoons nonhydrogenated margarine

　　1 cup grated vegan Cheddar or nacho cheese

　　Salt to taste

　　

Step 1

Bring 4 cups water to a gentle simmer in a medium saucepan. Slowly whisk in the grits, stirring constantly to avoid lumps. Cook gently over low heat for 5 minutes, or until tender and thick.

　　

Step 2

Stir in the corn, margarine, and cheese. Cook for another minute or two, until the cheese is fairly well melted.

　　

Step 3

Season with salt and serve.

　　

Menu Suggestions

Step 4

This dish definitely invites a southern theme. My favorite way to serve it is with BBQ Tempeh Bacon with Black-Eyed Peas and Greens (page 77), microwaved sweet potatoes, and any kind of coleslaw you like. This can be as basic as combining precut coleslaw cabbage with vegan ranch dressing or vegan mayonnaise, but if you have the inclination to make one more recipe for this meal, choose from Creole Coleslaw (page 178) or Fruitful Red Slaw (page 177).

　　

Step 5

For an even easier meal, pair this with Garlic and Lemon Beans (page 110)—using black beans is an especially nice option with this meal. Add steamed broccoli and a platter of cherry tomatoes, baby carrots, peppers, and olives.

　　

nutrition information

Step 6

Calories: 318

　　

Step 7

Total Fat: 13g

　　

Step 8

Protein: 6.5g

　　

Step 9

Carbohydrates: 46g

　　

Step 10

Fiber: 5g

　　

Step 11

Sodium: 235mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).