Vegan Grits
This Vegan Grits recipe is super fast to make, it’s filling and it’s delicious. Amelia’s mom made grits for us when we were visiting her last year and since then, they’ve become one of our regular plant-based breakfast meals.
Grits are a popular southern breakfast and side dish. They’re made from coarse ground cornmeal or polenta, and Amelia’s southern family loves them. They like to mix in vegan butter (they actually use vegan butter!), but we prefer them oil-free with a little salt, pepper and some Tabasco or hot sauce.
Some people like their grits to be sweet, mixing in a sweetener like sugar, maple syrup or jam. You can give them a cheesy taste with some nutritional yeast. Or use soy sauce in lieu of salt. The serving options are quite plentiful.
- 1/2 cup cornmeal coarse ground
- 1 1/2 cups water
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/2 tsp Tabasco or your favorite hot sauce, to taste
- Bring the water to a boil in a medium saucepan.
- Stir in the cornmeal and cook until soft and the water has been absorbed and evaporated. About 5 minutes.
- Serve immediately, stirring in the salt, pepper and Tabasco, or your favorite grits ingredients. Serve with a side of fruit for a deliciously healthy breakfast.
Serving size is 3/4 cup of cooked Vegan Grits.
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