I have been doing this monostarch thing for 5 days now. I’m halfway done, but I still have so many corny ideas to play around with. I made tamales yesterday, sans oil, and they were so good. You know my Texan self has had some of the most delicious tamales on the planet. Yes, I just had to pause and reminisce about some of my favorites. Anyway, I’ll post about them when I measure things and have an actual plan. Yesterday I was beta testing, so to speak.
But today I whipped up the most amazing cheese sauce. I cannot wait until pasta is back in the mix because this sauce is just begging for some noodles. It’s thick, gooey, a little sticky, and definitely cheesy. No nuts necessary to obtain that gorgeous texture either!
It takes a few extra steps to make compared to the other cheese sauce recipes I have, but the texture is so worth it! My secret ingredient, polenta or grits, dry, of course.
I added some cumin, diced jalapenos, and chile powder to some and poured it over nachos. I’m going to try making a quesadilla with it tonight. I think it’ll work well. If you try it, let me know what you think!
1 small carrot, cut into 1-inch chunks, about 1/3 cup of carrots
1 clove of garlic, peeled
2 cups of water
1/4 cup of grits
1/2 cup of nutritional yeast
1/2 – 1 tablespoon of lemon juice, start with 1/2 a tablespoon and adjust as necessary
1 teaspoon of onion powder
1 teaspoon salt
Boil the carrots and garlic in 2 cups of water until the carrots are tender. Remove the veggies from the water and set aside.
Add 1/4 cup of grits to the boiling water, set the heat to low, and whisk for about five minutes.
After five minutes, turn off the heat, cover, and let that sit for about 10 minutes.
Transfer the cooked grits, veggies, and remaining ingredients to a blender and blend for about two minutes or until it’s smooth. Enjoy!