3 cups vegetable stock
3/4 cup yellow stone-ground grits
1/8 cup extra virgin olive oil
1 tsp. soy margarine
1 small onion, sliced
2 cloves garlic, minced
1 lb. faux shrimp
1/4 tsp. thyme
1/4 tsp. salt
1/8 tsp. white pepper
• In a medium saucepan, bring the stock to a boil. Stir in the grits and reduce the heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
• Meanwhile, heat the olive oil and margarine in a skillet over medium heat. Sauté the onions until tender, then toss in the garlic and faux shrimp. Season with the thyme, salt, and pepper and cook for 4 to 5 minutes, or according to faux-shrimp package directions.
• Spoon the “shrimp” mixture over the grits and serve hot.
Makes 4 servings
