Chef Jernard makes sweet potato grits. Check out the recipe below. Plus, add his deep-fried lobster tail with this dish.
Ingredients
- 1 cup mashed sweet potato
- 4 cups vegetable broth
- 2 cups old-fashioned grits
- 5 tablespoons butter
- 1/2 cup coconut milk
- 1/4-1/2 teaspoon salt
- 1/4-1/2 teaspoon garlic powder
- 2-4 tablespoons chopped green onion for garnish
Instructions
- Pierce the sweet potato a few times with a fork and bake or microwave until soft.
- Remove the skin and mash. Set aside.
- Bring a quart of vegetable broth and 2 cups of grits to a boil in a medium-sized pot.
- Once boiling, reduce heat to low and simmer for 15 minutes, stirring often.
- Once the grits start to soak up the broth, add in the coconut milk and garlic powder then stir.
- Fold in the sweet potato and butter.
- Lastly, season with salt and pepper.
- Garnish with chopped green onion.
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