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Do you know grits? Or polenta? or sofkey or cornmeal?

Grits is almost a national dish here in the Bahamas, everybody loves it! So I created a recipe to incorporate spirulina to this delicious preparation. I think this is a pretty cool variation of the original recipe. The taste is almost unchanged, just a boost in the protein and vitamin content.

Some (me included) like to add cheese to their grits. I like swiss cheese but any kind of cheese will do.

Per person:


  • 4 tbsp organic gritsSpirulina "spaghetti" from Morocco
  • 2 cup organic vegetable bouillon
  • 1 tsp spirulina spaghetti or nibs
  • ½ organic onion
  • 1 tsp olive oil
  • a pinch of nutmeg



  1. Put the bouillon to boil.
  2. Gradually add the grits the boiling bouillon and reduce the heat to medium.
  3. continue to cook accordingly to package instruction (about 30 min. for regular grits, 10 min for instant grits). Stir frequently to prevent scorching
  4. Remove from the heat.
  5. In an other large saucepan heat the olive oil over medium-heat and add the chopped onions. Sweat until the onions begin to turn translucent, approximately 4 to 5 minutes.
  6. Add to the grits the spirulina, chopped onions and nutmeg and stir.
  7. Pour the grits into 9 by 13-inch cake pan. Place in the refrigerator to cool completely. Once  cooled, the grits will keep the shape of the container you put it in.
  8. Turn the grits out onto a cutting board and slices in 1/2 inch thick slices.
  9. Brush each side with olive oil and saute in a nonstick skillet over medium heat. But you can also enjoy your grits squares just  out of the fridge!


Have you try this recipe? Leave a message to tell us if you liked it!


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