Southern comfort in a bowl, these Grits and Greens Supreme are a deliciously creamy treat that are healthy and oh so satisfying. This dish is a hearty, yet lighter take on traditional Grits and Greens and can be eaten for breakfast, lunch, or dinner. Tender grits combined with flavorful roasted veggies and chickpeas on a bed of bright kale. It’s vegan, gluten free, and manages to maintain that rich creamy texture without the traditional butter bath.
Whether or not you grew up eating grits, they are a perfect addition to a vegan kitchen and we think you will love this recipe!
Why you’ll love these Grits and Greens Supreme
-Healthy and high in fiber, nutrients and antioxidants
-Gluten free
-Filling and satisfying
-Low in fat with no added butter or oil
-100% Vegan and Dairy Free
What are Grits even?
What we refer to as grits, is actually a porridge made from dried. They are a traditional dish particularly in the south where there are sweet and savory versions. They are usually served at breakfast, but many eat them for lunch or dinner. A popular Charleston classic that is served later in the day is Shrimp and Grits.
Stone Ground Grits vs. Quick Grits
There are two different types of grits sold in stores: Stone Ground and Quick or Instant Grits. Stone Ground Grits are a whole grain, because the kernel is processed without removing the hull and the germ. Because they are minimally processed, they retain more of fiber and nutrients. They also take longer to cook on the stovetop.
Quick Grits, Instant or sometimes referred to as Regular Grits are processed in a way that removes the hull and the germ from the grain, so that only the inner starch is left. They cook much faster than Stone Ground and are more shelf stable, but are not quite as nutrient dense.
How should I cook these grits?
Since I use the Stone Ground grits in this recipe, I recommend that you use an Instant Pot to save yourself some time. I found that they cook faster, and also don’t require constant attention like they do when you are cooking on the stovetop.
If you cook them on the stovetop, they will need to simmer about 45 minutes, perhaps a bit longer if you like them really soft. You also need to be aware that you will have to stir intermittently to prevent them from sticking to the bottom of the pan.
You can use Instant Grits for this recipe as well, just follow the directions that come on the back of the package. They will be ready faster, but with the veggies taking about 40 minutes in the oven anyway, you might as well use Stone Ground.
Can I cook my veggies in the air fryer?
If you have an air fryer, you can cut down quite a bit on the cooking time by cooking them in your air fryer basket. Especially if you are also cooking your grits in the Instant Pot, this will be a quicker combination.
If you go this route, start your grits in the Instant Pot first, and then start your veggies. Cook in the air fryer for about 20-25 minutes, taking the basket out every 10 minutes to toss the veggies. Add in the chickpeas from the beginning, instead of half way through as you would in the oven.
Fun additions
One of the fun things about grits is making them your own with toppings and garnishing. I love to top mine with fresh lemon juice and hot sauce- my favorite being Cholula. You can also add Nutritional yeast for additional cheesy flavor. Sprinkle on some hemp hearts to get in those healthy Omega 3’s.
Happy Cooking
Looking for other breakfast ideas? Try our Easy Veggie Tofu Scramble or Waffle Iron Hash Browns.
Grits and Greens Supreme
Equipment
- Instant Pot (optional)
Ingredients
Roasted Veggies
- 1/2 onion sliced
- 1 bell pepper chopped into 1" pieces
- 3 cups baby bella mushrooms quartered (or mushroom of your choice)
- 2 tbsp coconut aminos or tamari or soy sauce
- 1 tbsp nutritional yeast
- 1/4 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp 21 seasoning blend or any all purpose seasoning or blend
- 1/2 tsp salt if using soy sauce or tamari instead of coconut aminos you may want to omit
Chickpeas
- 1 can drained chickpeas or about 1 1/2 cups of cooked chickpeas
- 1/4 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp 21 seasoning blend
Grits
- 1 cup stone ground grits
- 1 1/2 cups unsweetened plain plant milk of your choice
- 3 cups water
- 1/4 cup nutritional yeast
- 1 tsp salt
Greens
- 4 cups loosely chopped kale or greens of your choice collard greens or chard are good alternatives
Instructions
- Preheat oven to 425 degrees F
- If cooking grits in the Instant Pot, start preparing your roasted veggies first. If cooking grits on the stovetop, skip to the Grits instructions and start preparting your grits first.
For Roasted Veggies
- Place all of "Roasted Veggies" ingredients in a large bowl and mix well until veggies are well coated
- Place on a large baking sheet lined with parchment paper or silicone baking mat, making sure that the veggies are evenly spread and not too clumped too close together. Place in oven and bake for 20 minutes
- In the meantime, combine all the ingredients in the "Chickpeas" section in a small bowl and mix well.
- After the veggies have been cooking for 20 minutes, open the oven and take out the tray. Add the chicpeas to the baking tray and stir well. Rearrange so things are spread nicely, and place back in the oven, baking for an additional 15-20 minutes. Veggies should be nicely browned and chickpeas will start to crisp on the outside.
For Grits in the Instant Pot
- Set your Instant Pot to saute mode on medium and add grits to the inner pot. Sauté dry grits until the are lightly toated and fragrant.
- Add plant milk, water and nutitritional yeast and hit cancel on the Instant Pot. Change to High Pressure Mode and set cooking time for 12 minutes.
- When cooking time has finished, allow the pressure to release naturally for 15 minutes, and then release remaining pressure.
- Add salt and stir
For Grits on the Stovetop
- Add grits to a medium size sauce pan or heavy bottom pot, and sauté dry on medium heat until the become lightly toasted and fragrant
- Add plant milk, water and nutritional yeast to pot, cover and bring to a boil. Reduce heat to a simmer and simmer covered for 15 minutes.
- After 15 minutes, remove cover and stir. Continue to simmer on low heat uncovered for 30-35 minutes, depending on how done you like your grits. Stir occasionally to make sure nothing sticks to the bottom of the pot.
- Add salt to taste.
For the Greens
- 10 minutes before your grits and veggies are finished, add your greens to a steamer basket and place inside a pot with about 1 cup of water. Cover and bring to boil. Reduce heat steam for about 5 minutes until tender.
Final Assembly
- To assemble in individual bowls, when everything has done cooking, add grits to a shallow bowl.
- Place desired amount of greens on top of grits and spread to flatten.
- Add roated veggie and chickpea mixuture on top
- Garnish with freshly squeezed lemon juice, nutritional yeast, and/or hot sauce.
