southern vegan grits topped with greens and yellow tomatoes
Breakfast & Brunch,  Main Dishes,  Recipes

Savory Southern Vegan Grits

February 28, 2019 /
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Grits are meant to be savory. Plain and simple. There is something wrong with anyone that puts sugar in their grits. Savory Southern Vegan Grits are amazing because they are very filling and and can be served any time of day. Savory grits work equally well for breakfast or dinner. Grits just need a little love and flavor to come to life.

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What’s in Southern Vegan Grits?

Grits are made from dried corn that has been stone ground. They are similar to polenta. Grits have a creamy satisfying texture. Using high quality grits is the most important thing. You don’t want to mess with instant grits. For our savory grits we mix in spices, sun dried tomatoes, vegan butter, and a little nooch to make them cheesy.

Let’s talk toppings!

What you put on your grits is equally important as what you put in your grits. How can you go wrong with greens and tomatoes? We used sautéed collard greens and beautiful yellow cherry tomatoes. You could also use wilted spinach or kale. If you like things spicy sprinkle on a little more love with red pepper flakes. You could also add diced green onions or chives.

Love is the key ingredient in these Savory Southern Vegan Grits!

How can you tell when grits are done?

Grits take time to cook and are labor intensive. You will need to stir the grits frequently to keep them from sticking. When the grits are fully cooked they should have a smooth texture. If they feel gritty when you taste test give them a little more time. Most of the cooking water should be absorbed into the cooked grits.

Tips for the Best Southern Vegan Grits

Achieving that perfect, velvety Southern texture without heavy cream or cheese is an art form. Here are my best tips for making sure your vegan grits are the star of the plate:

  • The Golden Ratio: For stone-ground grits, the magic ratio is usually 4:1 (4 parts liquid to 1 part grits). If you prefer yours extra “soupy” or are reheating them later, add an extra 1/2 cup of water or even a splash of unsweetened nut milk for extra creaminess to whisk in at the end.  
  • Whisk Early and Often: To prevent those dreaded clumps, use a whisk the moment the grits hit the water. Once they start to thicken, you can switch to a wooden spoon to get into the corners of the pot.
  • Don’t Rush the Heat: Keep your flame on low to medium-low. Grits are a “low and slow” food. High heat will cause the water to evaporate before the corn has actually softened, leaving you with a crunchy, “gritty” texture.
  • The Secret “Umami” Punch: Adding nutritional yeast (nooch) and sun-dried tomatoes directly into the cooking water infuses the grits with a savory, “cheesy” depth from the inside out, rather than just sitting on top.
  • Salt the Water, Not Just the Bowl: Just like pasta, grits need seasoned water to taste their best. Adding the salt and garlic powder at the beginning ensures every grain is flavorful.
  • Let the Grits Rest: allow the grits sit covered for 5 minutes after turning off the heat to let the steam finish the softening process.
Savory Southern Vegan Grits

What to Serve with Southern Vegan Grits

While a bowl of these savory grits topped with collards and fresh tomatoes is a hearty meal all on its own, it also makes a fantastic base for a full Southern breakfast or dinner spread. Here are a few plant-based favorites that pair beautifully:

Looking For More Southern Recipes?

southern vegan grits topped with yellow tomatoes
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Savory Southern Vegan Grits

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3 cups chopped collard greens
  • 1/2 cup cherry tomatoes halved
  • 1 cup grits
  • 4 cups water
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp nutritional yeast flakes
  • 1/4 cup sun dried tomatoes
  • 1 tbsp vegan butter

Instructions

  1. In a medium sized sauce pot combine: 1 cup grits, 4 cups water, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes, 1 tbsp nutritional yeast, and 1/4 cup sun dried tomatoes. 

  2.  Bring to a low boil over medium heat. Stir frequently. Lower heat and simmer for 10 minutes. The longer it cooks the more frequently you need to stir. At the end of the 10 minutes you should be stirring constantly. 

  3. Meanwhile saute the collard greens in olive oil for about 10 minutes. Season with salt and pepper.

  4. When the grits are fully cooked finish by stirring in one tablespoon of vegan butter.

  5. Serve the grits and top with the sautéed greens and halved cherry tomatoes. For an optional garnish sprinkle on additional red pepper flakes.

Savory Southern Vegan Grits
Savory Southern Vegan Grits
Savory Southern Vegan Grits
Savory Southern Vegan Grits