Kate is a child of the south and apparently that means that grits are a big deal. In fact her mom says that Grits means Girl Raised In The South. When we recently visited Raleigh there was a vegan restaurant with savory grits that were super delicious and reminded Kate of her long lost love of the corny breakfast staple.
The birth of a vegan dish
She came up with this recipe and we have been eating it almost every morning since late December 2014. We like to make 6 servings at a time as the leftovers store nicely. We got this idea from Kate’s mother who told us that Kate’s grandfather used to make up large batches of grits as well. He would pour the leftovers in a bread pan and then put it into the refrigerator. The grits would then setup like a loaf of bread and he would slice off a serving the next morning and heat it up in a pan before devouring it. This makes total sense if you have ever cooked with Polenta. It turns out that Grits and Polenta are pretty much the same thing.
Recipe (Makes 6 servings)
- 8 White Mushrooms chopped into quarters
- 1 Yellow Onion diced
- 2 Tbsp Broth Powder
- 5 cloves Garlic Minced (optional)
- 1 Red Pepper diced (optional)
- 1 bag frozen Greens (Collards, Kale, Turnips, etc)
- 2 Tbsp Earth Balance spread
- 1 tsp powdered Sage (optional)
- Black Pepper
- 5 1/2 Cups Water
- 1 3/4 Grits
- 1 cup Nutritional Yeast (Nooch!)
- 1 1/2 Avocado to Garnish (optional)
- 1 Tomato sliced and grilled (optional)
- 6 Biscuits (optional)
- Sauteeing – Add 1/4 cup water to large pot with 1 tsp Broth over medium heat. Add Mushrooms and cook until their juices start to release. Add Onions and Sage. Cook till the Onion is transparent. Add Garlic and Red Pepper and cook till soft. Add frozen Greens and Earth Balance and cook for 2 minutes.
- Simmering – Turn heat up to High and add 5 1/2 Cups of water, 1 3/4 Cups Grits (if using 5 minute Grits wait for 15 minutes)* and the rest of the Broth powder. Use a whisk when adding the Grits to prevent clumping, no one wants clumpy grits. Once boiling turn heat down till simmering and set a timer for 20 minutes. Continue stirring every 5 minutes.
- Finishing – Once the timer goes off turn off the heat and add the 1 Cup of Nooch. Stir until everything is happy. Add Salt and Pepper to taste. If you want to be fancy add a quarter of a sliced Avocado and some grilled Tomato slices to each bowl. Enjoy.
- Storing Leftovers – If you have any leftovers pour them into a container, bread pans work best, and refrigerate. The Grits will firm up and you can eat them cold or heat them up.