Fish and Savory Grits

SAVORY GRITS

• 1 cup 5 minute grits
• 3 cups unsweetened coconut milk or other non dairy milk
• 1 cup chicken stock
• 1/3 cup chopped smoked ham
• 8 oz shredded vegan cheddar cheese
• 1/4 cup chopped fresh parsely
• 4 tbsp Plant based butter
• 1 tbsp Cooking With Greens Spicy Umami Blend
• 2 tsp Cooking With Greens Go To Blend

TOPPINGS

• 3 tbsp olive oil
• 1 small sweet onion chopped
• 4 cloves garlic minced
• 1 sweet pepper chopped
• 1 andouille or other smoked sausage chopped
• 12 grape tomatoes halved
• 1/2 tbsp Cooking With Greens Creole Blend
• 4 slices of bacon chopped
• 2 stalks green onion chopped

FISH

• 4 to 6 Whiting ( or other whitefish) filets
• 1 cup cornmeal
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 Tbsp CWG Creole blend
• 1 Tbsp CWG Seafood Blend
• Yellow Mustard

GRAVY

• 2 tbsp plant based butter
• 1 tbsp olive oil
• 3 tbsp flour
• 1 cup chicken stock
• 3 tbsp coconut milk or other non dairy milk
• 1 tbsp Cooking With Greens Creole Blend
• 1 tsp Cooking With Greens No Salt
• Onion Black Pepper Blend
• Cooking With Greens Sea Salt to taste
   
  In a deep pan, heat cooking oil to 350 degrees F. Massage all fish filets in yellow mustard. set aside. In a shallow container, mix flour, cornstarch, cornmeal and seasonings. Lightly dredge fish filets in flour mixture, shake off excess. Place breaded fish filets in oil. Cook until golden brown. Remove and Drain.
  In a seperate pan, add bacon. Cook until crispy. Remove from pan. Add peppers and onions to bacon grease and cook until softened. Add in Creole blend. Add garlic, onions , green peppers, tomato and andouille sausage. Cook until sausage slightly brown. Toss in green onion. Cook for 1 minute and remove from pan.  Cook shrimp in remaining oils until no longer transluscent and remove from pan. 
  Prepare grits by mixing grits, milk, chicken stock, ham and seasonings. Mix and heat on high until grits start to thicken (about 3 to 4 minutes). Mix in butter and cook for 1 additional minute. Remove from heat and mix in parsely and cheese. Taste and re-season or add additional cheese if neccessary.
  Prepare gravy by heating butter and olive oil. Once hot, sprinkle in flour mixing continually. Cook until flour is browned. Slowly add in chicken stock, mixing continually until all ingredients are combined. Add seasonings and non dairy milk. 
  Remove grits from pan and assemble by adding grits to plate, gravy atop, fried fish filets, sausage and veggie mix and sprinkle with bacon. Enjoy!