Savory Herb Southern Grits w/ Arugula Lime Pesto, Heirloom Tomatoes + Northern Beans

Savory Herb Southern Grits w/ Arugula Lime Pesto, Heirloom Tomatoes + Northern Beans

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest

Prep & Cook Time: 30 minutes
Servings: 2-4 (depending on how hungry you are)

The Challenge: Southern Grits

I live in Atlanta. I'm not originally from the South, but I do love Southern food. Most people think of meat, butter, bbq, shrimp, cookouts, etc. when they think Southern food. It isn't exactly a vegan's paradise. But the reality is all the Southern foods that are plant-based are super tasty, and the ones that aren't I plan to make vegan. Like today...we're tackling GRITS.

Grits are a delicious breakfast item typically made of white or yellow stone-ground corn with a combination of cream, broth, and some spices. Typically, in the south, they'll throw in some meat fat or meat broth. 

Today, we are going to make some vegan grits. To kick them up a bunch of notches, we are going to cook them with savory spices and pair it with some absolutely dynamite toppings: pesto, beans, more corn, and heirloom tomatoes. This is a perfect breakfast treat (or anytime treat).

Here are the keys to making great grits:

1. Put your spices in with the broth for cooking. The corn will absorb the flavor and make it wayyy better.
2. Get ready to whisk. I whisk mine for the first five minutes straight without stopping, releasing all the starchy goodness.
3. Don't use cream. Broth and some unsweetened non-dairy

Let's get to it HELL YA. 

Ingredients:


Lime Arugula Pesto

1/2 cup arugula
1/2 cup basil
3 garlic cloves
1/4 cup pepita
1/4 cup sunflower seeds
1/4 cup nutritional yeast
2 tbl olive oil
1/2 lime juiced
salt + pepper

Other

10-15 Grape tomatoes, halved
1/2 cup White beans, cooked, drained + washed
1 corn on cob, kernels off

Southern Corn Grits

1/2 cup grits
1.5 cup vegetable broth
1.5 cup non-dairy milk unsweetened (prefer rice or soy)
1 tsp salt
2 tbl vegan butter
1/4 tsp sumac
1/4 tsp savory
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp smoked paprika
1 - 2 tbl of nutritional yeast


Equipment You'll Need:

Food Processor . Medium Sauce Pan . Cutting Board . Medium Chopping Knife . Strainer . Serving Dishes . Whisk


Before You Cook:

  • Wash and chop/prepare all vegetables
  • Open your can of beans
 1. We start with the grits. This part is the key! Pour broth and milk mixture along with all spices into a medium pan and bring to a boil. Once boiling, pour in your grits and whisk for 5 minutes at a medium tempo over a medium-low heat. The texture should thicken over the five minutes. Next, put a lid on the pot and let it cook for another five minutes. Pull from heat and take lid off. Mix in yeast.

1. We start with the grits. This part is the key! Pour broth and milk mixture along with all spices into a medium pan and bring to a boil. Once boiling, pour in your grits and whisk for 5 minutes at a medium tempo over a medium-low heat. The texture should thicken over the five minutes. Next, put a lid on the pot and let it cook for another five minutes. Pull from heat and take lid off. Mix in yeast.

 2. While the grits are cooking with the lid, throw all of your ingredients into the food processor except for the oil. 

2. While the grits are cooking with the lid, throw all of your ingredients into the food processor except for the oil. 

 3. Turn on your food processor and begin to pour in the 2 tbl of olive oil slowly. After your are done pouring it in, take off the lip, scrape down the sides, and run for another few seconds. I like it a little chunky versus creamy.

3. Turn on your food processor and begin to pour in the 2 tbl of olive oil slowly. After your are done pouring it in, take off the lip, scrape down the sides, and run for another few seconds. I like it a little chunky versus creamy.

 4. After the pesto is done and grits are done, make sure you chopped up your tomatoes, washed + drained your beans, and taken the corn kernels off the cob. We're ready to plate.

4. After the pesto is done and grits are done, make sure you chopped up your tomatoes, washed + drained your beans, and taken the corn kernels off the cob. We're ready to plate.

 5. To plate, spoon in 1/2 - 1/4 of the grits into a bowl, top with corn kernels, beans, pesto, and tomatoes.

5. To plate, spoon in 1/2 - 1/4 of the grits into a bowl, top with corn kernels, beans, pesto, and tomatoes.

 6. Grab a good book and enjoy!!!

6. Grab a good book and enjoy!!!

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