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Southern Vegan Grits

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone


  • 1 cup Grits, white or yellow, coarse grind
  • 4 + 1/4 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
  • 1/4 cup Green onion, thinly sliced
  • 1 tsp. Red pepper flakes
  • To taste Salt kosher
  • To Taste Black pepper ground


  • 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 every five minutes to prevent grits from sticking.
  • Cook for 20 to 25 min. or until grits are tender. Remove from heat and season with salt and pepper.
  • 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 minutes. Shake the pan every two minutes to let the okra brown evenly. Remove the okra from the pan and set aside.
  • 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.
  • 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!