“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.

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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
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