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.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
- 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.
Serving size is 3/4 cup of cooked Vegan Grits.
Oh hon. Cornmeal is NOT the same thing as grits. It’s fine if it works for you, but grits is something entirely different. Corn, yes, but processed a way different way.
Grits is a dish made from a type of coarsely ground cornmeal. In the southern states, you can find cornmeal labeled as grits in the grocery store, but in the northern states it’s hard to come by. We have corn flour and coarsely ground cornmeal, but not a lot of packaged grits.