Here’s another gluten-free side dish recipe that I found in Bon Appétit.
I tore this recipe out about six months ago and just made it the other night for my husband and me. The color is a nice addition to a plate with braised greens, grilled asparagus—or any green vegetable.
We had it with Mexican Braised Beef (a recipe I posted during our Whole 30 challenge), but when I made this dish for a client recently, I served it with sautéed shrimp. It would also go well with grilled pork medallion. Enjoy.
Sweet Potato Grits
Serve 4 to 6
2 cups water
2 cups low-fat milk
1 cup stone-ground grits
2 medium sweet potatoes, peeled and grated
Kosher salt and freshly ground white pepper, to taste
¼ teaspoon ground ginger
Pinch of ground cinnamon
1 tablespoon unsalted butter
In a large, heavy saucepan, combine the water and milk, and bring to a gentle boil over medium-high heat. 
Slowly add the grits, whisking constantly. Add the sweet potato. Season with salt and white pepper.
Decrease the heat to low and simmer, stirring often, until the grits are creamy and thick, 45 to 60 minutes.
Top with butter, and serve hot.
Thyme with Sage 