grits without the grit

My lovely fiance has been eating primally for nearly two years, and I have been reluctant to join him, even though I know that he feels better on it than he did off it. As a celiac it's been hard to think about giving up anything else since I've already given up so much. But the truth of the matter is that for the most part I eat dinner primally almost every night, and don't notice the loss during those meals. The times that are harder for me are breakfast and lunch. Especially breakfast. I couldn't eat eggs every day if I tried and I love the ease and simplicity of a bowl of cold cereal after a hot cup of coffee. Lunch is easier to manage as long as I make enough leftovers from dinner the night before (but that's a whole different struggle).

I reached the tipping point towards giving it a whole-hearted try in the last few days. I had eaten pretty primally over the course of a few days as a matter of happenstance and would have been entirely two days in without even trying except for the 4 pieces of toast I'd just consumed. Knowing I was so close was all I really needed to make the decision to actually give it a try and see if I really did feel better the primal way. The next few posts will explore the new recipes we've found as we start down this path together.

A trip to New Orleans last year introduced my fiance to grits and he hasn't been able to get enough of them since. But with the primal diet, grits are a no-go, so he went in search of an alternative. We adjust this Celery Root Grits recipe each time we make it since it's such a great base, and can take on lots of other flavors (hot sauce, different cheeses). Makes a great side for all types of pork dishes.

Celery Root Grits

1-2 large sized celery roots
1 medium onion (diced)
2 ½ cups of chicken or vegetable stock
shredded cheese
3 tbsp butter
olive oil
salt and pepper

Using a medium stockpot, sauté diced onion in olive oil and 1 tbsp of butter on medium high heat for 3–4 minutes. Peel and dice the celery root. Add the diced celery root to the onion and sauté for 3 minutes. Add enough stock to the celery root and onion to cover the mixture. Increase the heat to high and boil the mixture uncovered for 18-20 minutes until the celery root is fully cooked and a significant amount of stock has reduced. (If mixture burns, add a bit more stock and continue. Still turns out delicious and smoky. If this happens, there is no need to add cheese.) When the celery root has been completely cooked and the stock has reduced by half, remove to a bowl. Using a stick blender, purée the mixture. Add more stock if needed. Add 2 Tbsp of butter and shredded cheese (cheese is optional). Mix well.

Adapted from Paleodad