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.
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