This Paleo Savory Grits recipe is the perfect breakfast side to go with our Paleo Rib Eye Steak & Angel’s Paleo Poached Eggs! It’s smooth, but still retains it’s grits consistency and has a hearty flavor. If you do cheese, I would add 8 oz of Mascarpone to it and I’m telling you, it’ll knock your socks off!
The Super Bowl is over and the Giants won! Which is even more exciting because we’re going to a Tom Coughlin J-fund fundraiser in March and we’ll get to see him and Eli. The gala itself is really for a great cause and it’s a fantastic event, but having a Super Bowl winner and coach there doesn’t hurt! It really is for a great cause and if you are in the Jacksonville area, you should come out and support it! There will be great wine there and food from all over town. Granted, not all of it is Paleo, but think of the children. ;)
Paleo Savory Grits
3 cups grated Cauliflower
1 Tbsp Walnut Oil
2/3 cup Coconut Milk
2/3 cup Beef Stock (reserve 2 Tbsp for slurry)
1 Bacon strip
2 Garlic cloves
1 ½ Tbsp Arrowroot Powder
½ tsp Coarse Sea Salt
½ tsp Black Pepper
pinch dried Sage
First, food process the cauliflower so it resembles the texture of grits. We want to do this first, not last, as if we do it last, it will be so soft it will turn into mashed potatoes!
Next, dice the bacon and mince the garlic.
Heat the oil over medium-high (~ 6) and add the bacon and garlic. Cook until the bacon is at your desired crispness (for this, I like mine a little less crunchy, but in very small bits).
Turn the heat down to medium heat (~5). Mix in the cauliflower, coconut milk, and beef stock (remember to reserve 2 tablespoons of stock). Cover and cook for 12-15 minutes, stirring occasionally.
Season the mixture with sea salt and black pepper. Once you have it seasoned, add sage to taste. It will not take much sage!
In a separate bowl, mix the 2 tablespoons beef stock with the arrowroot powder. Slowly add it to the cauliflower mixture, stirring as you add. Once incorporated, continue to cook, uncovered, on medium until thick and creamy and all cauliflower is tender, but still retains the texture of grits.
This recipe can easily be made Vegan, just omit the bacon and swap the beef stock with vegetable stock!