Coconut Grits Casserole

Good evening everyone!  Just about a week ago, I posted a grits with quinoa casserole brunch dish.  And of course, this week I made it again, with a little twist.  Thought I would let you know, just in case you thought you were losing it.  I hope that you are feeling brave about trying it out.  What I love about this version, is the crunch on top, along with the smell of the cheese, sunflower seed, and coconut mix in the oven.  Enjoy and be blessed!

 

Activity:  Making Coconut Grits with Quinoa Casserole for Breakfast and/or Brunch

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

• (2) cups of grits
• (1/2) cup of quinoa
• (1) teaspoon of onion powder
• (1) teaspoon of garlic powder
• (1/2) cup of  cheddar cheese or vegan cheese
• (1/4) cup of grapeseed, butter, or whatever oil you have
• (1/2) cup of soymilk or almond milk
• (1) tablespoon of parsley
• (1/4) cup of rice
• (1/4) cup of sunflower seeds
• (1/4) cup of cheddar cheese or vegan cheese for the top
• (1/4) cup of  coconut flakes

Directions: 

1. Bring three cups of water to a boil.
2. Bring one-fourth cup of rice to a boil.
3. Boil the quinoa for twenty minutes.
4. Add two cups of grits to the boiling water.
5. Stir the grits ever so often with a whisk.
6. Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
7. Sprinkle the rice, then sunflowers seeds and coconut flakes on top.
8. Add an extra layer of cheese and parsley to the top.
9. Bake at 365 degrees for 22 minutes in a casserole dish.
10. Cut into squares after ten minutes.
11. Makes 7 servings.
12. Enjoy!

² But his delight is in the law of the Lord; and in his law doth he meditate day and night.

³ And he shall be like a tree planted by the rivers of water, that bringeth forth his fruit in his season; his leaf also shall not wither; and whatsoever he doeth shall prosper.

Psalms 1: 2-3, KJV