A basic grits recipe was the first thing I EVER learned how to make. Born and raised in South Carolina, I find this comes at no surprise. Grits are a staple here, and many of those outside of the deep south do not understand our love for these coarsely ground corn kernels. Today, I may actually raise some eyebrows as I have mixed up what southerners do not mix up, the classic grits.
Generally, grits are made with butter, cheese, cream, and often times they create the bed for another southern classic, shrimp and grits. I do not eat any of the aforementioned ingredients so I gladly accepted the challenge of creating a delicious grits recipe of my very own. It was pretty simple to veganize the basic recipe, but then I decided I wanted to take it a step further, and add a little protein to the dish too. Looking through my fridge I noticed I had leftover black beans from a large batch I had made earlier in the week. Voila! Inspiration struck. Over the last few weeks I have tested out different versions of this recipe and I am happy to say that it is complete!
This grits recipe is not your average “side of grits, please”. This version take center stage as the full meal! Flavorful, cheezy grits topped with black beans, fresh red onion and tomato that bring amazing texture and flavors that are bold yet work together seamlessly to deliver one hearty breakfast! I also added a little vegan cheese which is optional. Ken said he didn’t think it needed it but I know that some people simply can’t have grits without cheese. See, I’m looking out for you guys!
If you make this recipe take a photo and use my hashtag #peppersandpeaches so I can check it out for myself! Also, comment below to let me know about it! I’d love to hear any variations you tried out and liked/disliked too!
- 1 tbs oilive oil
- ½ red onion, plus 2 tbs, finely diced
- 2 cups grits
- 3 cups veggie broth (or half broth/half water)
- ¼ cup nutritional yeast
- ½ tbs chili powder
- ¼ cup diced tomato
- ¾ cup black beans
- Optional: ¼ cup vegan cheddar cheeze shreds
- Add 1 tbs olive oil in medium sauce pan on medium heat
- Once oil is heated, add your red onion and saute until sodtens a bit, about 3 or 4 minutes.
- Next, add grits, broth, and chili powder and stir until combined.
- Allow grits to soak up the liquid for up to 10 minutes, stirring every few minutes. Next add nutritional yeast and a few tablespoons water to thin out if needed.
- Once grits have softened and absorbed all the liquid, taste and add a bit of salt per your taste. I added about ½ tbs.
- Once grits are complete, add them to a bowl and top with optional cheese, black beans, tomatoes, and remaining red onion. Dig in!
- **This recipe makes about 4 servings of grits but the topping are only for 2 servings**