Vegan Miso Grits

Ingredients:

• 6 tbsp. Coconut oil
• 1 tbsp. finely minced garlic
• 3 tbsp. white miso paste
• 2 1/2 tbsp. water
• 1 1/2 cup cashew milk (or other nut milk)
• 1 cup quick-cook grits
• 1 salt and freshly ground black pepper to taste
• 2 tbsp. finely chopped shallots
• 8 ounces sliced shiitake mushrooms
• 1 1/2 tsp. white pepper
• 2 tbsp. soy sauce

Directions:

• In a large saucepan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 2 minutes. 
• Add miso and water; stir until miso dissolves. 
• Add cashew milk. 
• Increase heat to high and bring to a low boil.
• Add grits, stir, and return to boil, then reduce heat to low and cover. 
• Cook for 5 minutes or until grits are thickened. 
• Season with salt and pepper to taste and keep warm.
• Meanwhile, in a large non-stick skillet, melt 2 tbsp coconut oil over medium-high heat. 
• Add shallots and cook until softened and fragrant, about 1-2 minutes. Add mushrooms and cook, stirring, until starting to soften, about 2 minutes.
• Cook, stirring, until mushrooms are tender, about 2 minutes. 
• Serve mushrooms over grits and season with additional freshly ground pepper if desired.