Grits cremosos sulistas com batata-doce e grão-de-bico

Ingredientes

• 1 (15 oz.) can chickpeas, drained + rinsed
• 1 Tbsp Extra Virgin Olive Oil
• 1-2 Tbsps cajun seasoning blend ((See Post for cajun blend info))
• 1 1/4 cup yellow corn grits or polenta
• 3 cups Almond milk ((You can use your fave plant-based milk))
• 2 cups filtered water
• 1 cup sweet potato puree ((See Post for homemade puree info))
• 2 tsps organic cane sugar, optional
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried parsley
• 1/2 cup vegan butter
• 1-2 cups dairy-free cheese shreds ((I love using a mix of mozzarella + shard cheddar))

Modo de preparo

1. 1

   --- TO MAKE THE ROASTED CHICKPEAS: ---

2. 2

   Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.

3. 3

   Add the chickpeas unto the prepared baking sheet and drizzle with olive oil and cajun seasoning, stirring until combined. Arrange in a single layer so that they roast + crisp up evenly.

4. 4

   Bake chickpeas for 10-15 minutes or until chickpeas are crisp. Remove from oven.

5. 5

   --- TO MAKE THE CREAMY SWEET POTATO GRITS: ---

6. 6

   Bring the water, milk, and salt to a low boil in a medium-sized pot or deep skillet. Once boiling, whisk in the grits/polenta and cook 15-20 minutes, stirring frequently until thickened and there isn't any liquid left. Add in the sweet potato puree, continuing to whisk until combined. Continuously whisk in the vegan butter, garlic powder, parsley, smoked paprika, sugar (if using), and cheese shreds, until melted and the grits become ultra creamy.

7. 7

   --- ASSEMBLY: ---

8. 8

   To serve, spoon the grits into your prepared plate(s) or bowl(s) and top with a few spoonfuls of roasted chickpeas. Garnish with parsley, if desired. Repeat for all servings.

9. 9

   Bon Appetit!