V-Grits & Greens

“I love to layer Grits & Greens with BBQ baked beans or roasted cauliflower with a mushroom gravy. Perfect for this time of year! And we couldn’t be called V-Grits without a good grits recipe.” —Chef Kristina Addington. Recipe and Photo by V-Grits.

December 03, 2017

Ingredients

Grits

⅓ cup cornmeal
¼ cup V-Grits Cheddar Sauce* (or your favorite vegan cheese)
1 teaspoon salt
½ teaspoon white pepper
1½ cups water

Greens

1 bunch collards

1 shallot (or ¼ yellow onion)
1 clove garlic
2 teaspoon soy sauce
2 teaspoon liquid smoke
1 teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg

Instructions

Grits:

Bring 1½ cups water and salt to a boil.

Whisk in cornmeal. Lightly simmer 6–8 minutes, stirring frequently. Mix in vegan cheese and pepper. If grits become too thick, add in water, 2 tablespoons at a time.

Greens & Finishing:

Remove and discard any extra-thick collard stems. Chop collards into bite-size pieces. Small dice shallot and garlic.

Heat 1 tablespoon oil in a medium saucepan. Add shallot and sauté 1 minute. Add garlic and sauté an additional minute. Add collards, 1 cup water, soy sauce, liquid smoke, salt, pepper and nutmeg. Simmer 15–20 minutes, stirring occasionally.

* Optional: Sauté in chopped Benevolent Bacon by Sweet Earth Foods or any sausage by Field Roast, all plant-based and available at most grocery stores.

To plate, layer cheese grits and collards. Try serving with BBQ baked beans or roasted cauliflower steak in a mushroom gravy.