Grits Casserole

This is good for breakfast with a fruit salad or for  lunch and dinner with a green salad.  Its easy to make and travels and stores well.  The basic idea is to make the grits and then mix in fillings of your choice and then bake.  The products I used are in the parentheses.

1.5 cups grits (not instant)
6 cups vegetable stock ( I added a tsp of Better Than Bouillion Roasted Garlic paste to water)
3 Tb vegan butter (Earth Balance)
1.5 cups vegan cheese + more to sprinkle on top (Daiya cheddar)
2 Tb nutritional yeast
 1/2 red bell pepper, diced
4 green onions, sliced
2 cups corn (Trader Joe's frozen roasted corn)
1-4 oz can mild green chilies
2 vegan sausages, chopped (Field Roast Mexican Chipotle flavor)



Preheat oven to 350 F.  Grease a 9x13 baking pan.  I like pyrex. 

Heat the veggie stock to boiling and slowly stir in the grits.  Turn the heat to low and cover.  Stir the grits every few minutes.  It takes about 15 minutes for them to cook.  Don't let them get too firm. 

Meanwhile, saute the red bell pepper and green onions.  You can do this with a little oil or water saute.  You want to soften them up.  Put them in a bowl and then warm up the frozen corn in the same pan.  Add this to the ingredients in the bowl along with the green chilies.

Once grits are done, stir in vegan butter, cheese,  and nutritional yeast.  Add the veggies in the bowl and your vegan sausage.  Mix well and scrape into your baking pan and level.  Sprinkle some more vegan cheese on top and bake for 45 minutes.

Notes: You can try different cheeses and different veggies.  Instead of sausages you could add chopped vegan bacon or ham.