From our friends at Glue and Glitter
These baked grit cakes are super easy. Serve
them for brunch with a tofu scramble or for lunch or supper as your
starchy side dish.
Yield: 4 servings of 2 baked grit
1 cup quick grits
3 cups water or broth
2 vegetable broth cubes (if you’re using
1/2 cup frozen corn
1 large jalapeno, minced (Discard the seeds
if you prefer less heat.)
1/4 cup nutritional yeast
In a pot, combine the grits, water, broth cubes,
corn, and jalapeno. Bring to a boil on high, stirring constantly. Reduce the
heat and simmer for about 5 minutes, until the grits have soaked up all of the
water. You want to stir constantly to avoid lumps.
Transfer the grits to a large, heat safe bowl.
Stir in the nutritional yeast, and set the bowl aside to cool for about 20
minutes. This is a crucial step, because if you put the super hot grits into
the fridge, your glass bowl might shatter. And that would definitely ruin your
Once the bowl is a little cool, preheat the oven
to 350F and stick it in the fridge while the oven preheats.
When the oven is fully preheated, scoop up 1/2
cup dollops of grits and hand-form them into patties. Arrange the patties
on a baking sheet lined with parchment paper or a Silpat.
Bake for 15 minutes, flip carefully and bake for
20 minutes more. Your cakes are going to squish a little bit when you flip
them. Don’t worry! Use the back of your spatula to gently press them back into
a pancake shape before sticking them back into the oven.