This combination of grits with fresh corn, tomatoes, and chili peppers is an inviting summer dish — good for a weekend brunch or for dinner. Creamy stoneground grits are the perfect canvas for whatever's ripe at the farmers' market, and this recipe comes together in about 20 minutes once the grits are simmering.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Stoneground grits. More flavorful and coarser-textured than standard supermarket grits — look for them in natural food stores or well-stocked supermarkets with a natural foods section. Regular grits work in a pinch, just cook according to the package timing.
- Fresh corn. Cut straight from the cob for the best sweetness and crunch; frozen corn works well out of season.
- Ripe tomatoes. Diced and stirred in near the end so they stay juicy rather than breaking down completely into the grits.
- Fresh hot chili peppers. Optional, but they add a nice kick — leave them out entirely, or seed them first, for a milder dish.
- Nondairy cheddar cheese. Optional, but melts in nicely for extra richness and helps the dish feel more like a full meal.
Variations
- Add greens. Stir in a handful of chopped spinach or kale near the end of cooking for extra nutrition and color.
- Make it smoky. A pinch of smoked paprika or a few drops of liquid smoke adds depth.
- Adjust the heat. Use more or fewer chili peppers depending on your spice preference, or swap in a milder pepper like poblano.
- Top it like shakshuka. A dollop of vegan sour cream and a sprinkle of scallions dress the dish up for brunch.
- Add black beans. A can, drained and rinsed, stirred in turns this into a heartier main course.
Tips for the Best Grits with Corn and Tomatoes
- Stir constantly at first. Sprinkling the grits in slowly while whisking prevents lumps from forming as the liquid comes together.
- Cook the grits low and slow. A gentle simmer, stirred occasionally, gives them a creamy, thick texture rather than a gluey one.
- Use ripe, in-season tomatoes. They make a big difference in flavor during summer months — out of season, cherry tomatoes tend to be more reliably flavorful than large slicing tomatoes.
- Have your mix-ins ready before the grits are done. Corn, tomatoes, and cheese should go in while the grits are still hot so everything melts and warms through together.
- Serve immediately. Grits are best enjoyed hot, right after the cheese melts in — they thicken quickly as they cool and lose some of their creamy texture.
Make Ahead & Storage
Grits are best made fresh and served immediately, since they thicken and lose their creamy texture as they cool. Leftovers keep in the fridge for a couple of days — reheat gently with a splash of plant milk or water stirred in to loosen them back up.
How to Serve
Serve hot as a satisfying weekend brunch dish, or as a comforting dinner alongside a simple green salad or some sauteed greens.
Recipe
Vegan Grits with Corn & Tomatoes
A combination of grits with fresh corn, tomatoes, and chili peppers — an inviting summer dish good for a weekend brunch or for dinner.
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Servings:
Ingredients
- ¾ cup uncooked yellow (hominy) grits preferably stoneground
- 1 ½ tablespoons olive oil
- 1 medium onion chopped
- 1 small green bell pepper diced
- 1 pound ripe tomatoes chopped
- 1 to 2 small fresh hot green chili peppers chopped, optional
- 2 cups cooked fresh corn kernels from 3 medium ears
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- salt and freshly ground pepper to taste
- 1 cup grated nondairy cheddar cheese optional
Instructions
- Bring 3 cups of water to a simmer in a deep, nonstick saucepan. Sprinkle in the grits slowly, stirring constantly to avoid lumping. Cook over low heat until thick, about 20 to 25 minutes.
- While the grits are cooking, heat the oil in a large skillet. Add the onion and sauté until translucent. Add the green pepper and continue to sauté until the onion is golden.
- Add the tomatoes and optional chilies, and sauté until the tomatoes have softened, about 5 to 7 minutes.
- Stir in the corn kernels and seasonings. When the grits are done, stir them into the skillet. Sprinkle in the optional cheese and cook until it melts. Serve at once.
Notes
Stoneground grits are more flavorful than those found in most supermarkets — look for them in natural food stores or well-stocked supermarkets with a natural foods section.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
VegKitchen has lots more recipes for using fresh corn.
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