Stuffed Grits
A recipe from the Sneaky Kitchen
3 celery stalks
1 medium onion
1 Tbsp. canola or other light oil
1 Tbsp. butter or non-hydrogenated margarine
1 Tbsp. celery leaves, finely chopped
1 Tbsp. poultry seasoning
1 Tbsp. chicken broth powder or 1 bouillon cube
salt & black pepper to taste
2 C. water  (or 2 C. chicken broth & eliminate the powder or cube)
1/2 C. yellow grits

Slice onion & celery very thin. Heat oil & butter in a wok or wide pan. Add onion & celery; sauté on med.-high heat until soft, stirring frequently. Add celery leaves, poultry seasoning, chicken broth concentrate, salt & black pepper. Continue to sauté for another 2 or 3 min. Add water & bring to a full boil on high heat. Add grits slowly, stirring constantly until it boils & they are thickened. Taste for salt & pepper; adjust if needed. Turn very low & simmer for at least 10 min., stirring from time to time.

Serve plain, with gravy, or with a pat of butter or margarine.