Oct 21, 2013
Creamy Yellow Grits. Vegan.
Having lived in Florida for nearly 30 years, I became very familiar with the southern breakfast tradition called grits. Grits are a corn porridge, which actually originated with the American Indians. The word “grits” derives from the Old English word “grytt,” meaning coarse meal, originally referring to wheat and other porridges now known as groats in parts of the UK. Three-quarters of grits sold in the U.S. are sold in the South, from Texas to Virginia. The state of Georgia declared grits its official prepared food in 2002.
Serves 4 hungry folk. Enjoy!
A traditional favorite and a hearty breakfast made easy!
- 1 cup organic corn meal (I used Bob’s Red Mill)
- 3 cups water
- pinch of salt (or to taste—optional)
- 1 cup unsweetened plant-based milk (I usually use soy milk)
- Place the water and salt (if using) in a large sauce pan over high heat.
- Get your corn meal measured out while the water is heating.
- As soon as the water begins to bubble, pour the corn meal in, while whisking constantly.
- Turn the heat down to medium and continue whisking. This is the important step. Don’t stop whisking while the meal is cooking. It won’t take long for it to absorb all the water. If you leave it it will get clumpy and probably sputter up and make a big mess on your stove.
- Once all the water is absorbed, add the milk and whisk again until the meal has absorbed the liquid.
- That’s it!
Save some for later. It's wonderful with sautéed veggies, too!