Ingredients
1 medium onion, finely chopped
3 cloves minced garlic
2 tablespoons rosemary, ground if possible
1 teaspoon salt, or to taste
2 cups dry corn grits
3 cups vegetable broth
2 cups almond milk
⅓ cup chopped sundried tomatoes, optional, for extra flavor
Preparation
Preheat the oven to 350°F.
Mix together the onion, garlic, rosemary, salt, and corn grits. Add the broth and plant milk.
Bring to a boil in pot, turn down to a simmer, and stir gently until mixture is thick, about 10 minutes. Pour into a pie pan and bake for 30 minutes.
TIP: If you are out of broth or plant milk you can also use water; it may not be quite as flavorful, but it still works.
