MAKES 3–4 SERVINGS
AGELESS ANTIOXIDANTS
SMOOTH SKIN
VISION MISSION
Growing up, grits were always a part of our Sunday morning breakfasts. And because they’re already vegan, they’ve kept their place on the table at our family’s vegan brunches throughout the last thirty years. Simple, wholesome, and delicious, they taste great alongside Curried Tofu Scramble with Shiitake Mushrooms (here).
¼ teaspoon sea salt
¼ teaspoon extra-virgin coconut oil (optional)
½ cup yellow corn grits
Black pepper, to taste
1–2 teaspoons nutritional yeast (optional)
In a medium pot, bring 2 cups water, salt, and oil (if using) to a boil. Slowly add in grits while stirring. Reduce heat and simmer, stirring occasionally, until the water is absorbed and the grits are thick, about 10 minutes. Serve hot with black pepper and sprinkle with the nutritional yeast if you’d like a cheesy taste.