Savory Southern Breakfast Grits

Recipe

Category
Yields2 Servings

Ingredients

 ½ cup uncooked white or yellow grits
 2 cups filtered water
 ½ cup non-dairy milk of choice (almond, hemp, soy or oat)
 1 ½ tsp lemon juice
 ½ tsp sea salt
 2 tsp non-dairy butter (such as Miyoko’s or Earth Balance)
 ¼ cup non-dairy cheese shreds (optional; cheddar or pepper jack flavor from So Delicious or Follow Your Heart brand)
 6 strips smoky tempeh bacon (such as Lightlife brand)
 1 tsp coconut or olive oil (or coconut/olive oil spray)
 2 tbsp canned green chiles
 ¼ cup pico de gallo or salsa

Instructions

1

To make the buttermilk: in a small mixing bowl, add 1 ½ teaspoons fresh lemon juice to ½ cup non-dairy milk, whisk vigorously and set aside.

2

Heat coconut oil in a medium saute pan on medium low heat. Add tempeh bacon strips and cook for 3 minutes on each side until crispy. Remove from heat and cut strips into ½ pieces. Set aside.

3

Bring 2 cups of water, ½ cup buttermilk and sea salt to a boil over medium heat. Stir in grits, return to a boil and reduce heat to simmer until creamy and thick, about 25-30 minutes. Stir occasionally. Remove from heat, stir in buttermilk and butter.

4

To assemble the Savory Breakfast Grits: in a small serving bowl, add a generous amount of grits and top with dairy-free cheese shreds, tempeh bacon, green chiles and pico de gallo.

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Ingredients

 ½ cup uncooked white or yellow grits
 2 cups filtered water
 ½ cup non-dairy milk of choice (almond, hemp, soy or oat)
 1 ½ tsp lemon juice
 ½ tsp sea salt
 2 tsp non-dairy butter (such as Miyoko’s or Earth Balance)
 ¼ cup non-dairy cheese shreds (optional; cheddar or pepper jack flavor from So Delicious or Follow Your Heart brand)
 6 strips smoky tempeh bacon (such as Lightlife brand)
 1 tsp coconut or olive oil (or coconut/olive oil spray)
 2 tbsp canned green chiles
 ¼ cup pico de gallo or salsa

Directions

1

To make the buttermilk: in a small mixing bowl, add 1 ½ teaspoons fresh lemon juice to ½ cup non-dairy milk, whisk vigorously and set aside.

2

Heat coconut oil in a medium saute pan on medium low heat. Add tempeh bacon strips and cook for 3 minutes on each side until crispy. Remove from heat and cut strips into ½ pieces. Set aside.

3

Bring 2 cups of water, ½ cup buttermilk and sea salt to a boil over medium heat. Stir in grits, return to a boil and reduce heat to simmer until creamy and thick, about 25-30 minutes. Stir occasionally. Remove from heat, stir in buttermilk and butter.

4

To assemble the Savory Breakfast Grits: in a small serving bowl, add a generous amount of grits and top with dairy-free cheese shreds, tempeh bacon, green chiles and pico de gallo.

Savory Southern Breakfast Grits
IngredientsDirections
Nutrition Facts

Servings 2

Amount Per Serving
Calories 269
% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.5g8%
Cholesterol 0mg
Sodium 390mg17%
Potassium 301mg9%
Total Carbohydrate 38g13%
Dietary Fiber 1.1g5%
Sugars 2.2g
Protein 12.4g25%
Calcium 5%
Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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