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SOUTHERN VEGAN GRITS

1 cup Grits white or yellow 4 + ¼ cup Vegetable Broth 1 tbsp. Vegetable oil 1 lb. Okra cut into ½ in. pieces 1 Onion yellow, diced 1 Ear of corn cut into kernels 3 Garlic cloves, minced 1 Green bell pepper seeded, diced 1 Tomato large, diced ¼ cup Green onion thinly sliced 1 tsp. Red pepper flakes To taste Salt kosher To Taste Black pepper ground

1

STEP 1

In a large heavy bottomed pot, bring 4 cups of broth to a boil. Add the grits in gradually while stirring constantly. Lower heat to a simmer and cover. Stir constantly. Cook for 20 to 25 min. Remove from heat and season with salt and pepper.

2

STEP 2

While the grits are cooking, set a large sauté pan to high heat and add 1 tbsp. of oil. When the pan is hot, add the okra and cook for 5 – 6 mins. Shake the pan every two minutes to let the okra brown evenly. Remove the okra from the pan and set aside.

3

STEP 3

Using the same pan, turn heat down to low and add the onion and sweat for 2 -3 min. until translucent. Add corn and ¼ cup of vegetable broth. Cover and cook for 5 min. or until corn is tender and the liquid is close to evaporating.

4

STEP 4

Add garlic and green bell peppers. Cook for 2 min. then add tomatoes, green onion, and red pepper flakes. Cook for 5 more minutes, until the tomatoes have begun to soften. Add okra back into the pan. Season with salt and pepper and serve over grits.

The okra is cooked at a high heat to prevent it from getting slimy. Make sure your pan is hot!

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