Vegan Grits
Vegan grits are warm, cozy, and seriously delicious. They cook up creamy, comforting, and ready for all kinds of fun toppings. You can keep them simple or dress them up with fruit, spices, or savory add-ins. One bowl can easily turn into your new favorite comfort food.
This easy vegan grits recipe is great for breakfast, brunch, or even a quick dinner. Sweet toppings like berries and maple syrup make them feel like a treat. Savory toppings like veggies or vegan cheese turn them into a hearty meal. However you serve them, this bowl of creamy goodness is always a good idea.
If you love corny meals, check out these zesty cornbread muffins, classic corn chowder, and homemade corn tortilla recipes!
Why You’ll Love This Recipe
The creamy texture and balanced sweetness should be enough to win over any haters, but if you need more reasons to turn up the stove, here are a few key features to keep in mind:
- Super Creamy Comfort Food. Vegan grits cook up warm, creamy, and seriously comforting. Every spoonful feels cozy and satisfying.
- Easy to Make. You only need a few simple ingredients and one pot. It’s a no-fuss recipe that comes together quickly.
- Sweet or Savory Options. Grits are like a blank canvas. Top them with fruit and maple syrup, or go savory with veggies and vegan cheese.
- Budget-Friendly. Grits are inexpensive and easy to find at most grocery stores. You can make a big, filling meal without spending much.
- Naturally Gluten-Free. Grits are made from ground corn, so they’re naturally gluten-free. Just check the label if you need certified gluten-free.
Key Ingredients and Substitutions
Take stock of your kitchen pantry—there’s a good chance you already have everything you need on hand!
- Plant Milk – Pick a non-dairy milk, any non-dairy milk! Whether you prefer soy, almond, oat, cashew milk, or something else entirely, they’re all welcome to the breakfast table here.
- Polenta or Grits – Since they’re the star of the show, pick your grits wisely! Most options can be found in the breakfast aisle along with the other hot cereals, but you might have to scour the baking aisle nearby the flours if you can’t find the right grind.
- Maple Syrup – Naturally sweet with a rich, subtly woodsy flavor, nothing compares to the distinctive taste of pure maple syrup. If you’d prefer a more neutral sweetness, try using light agave nectar instead.
- Berries – Frozen strawberries and raspberries make a quick compote that’s ready in minutes. Best of all, you can always keep them on hand to satisfy sweet cravings through any season.
- (Optional) Vegan Yogurt – For topping off your bowl with a creamy finish bolstered by probiotics, a spoonful of plant-based yogurt can’t be beat!
How to Make Vegan Grits
Making vegan grits is simple and only takes a few basic ingredients. Just simmer the grits with water or plant-based milk, stir until creamy, and add your favorite sweet or savory toppings.
Step 1: Cook and Season the Grits -Bring the non-dairy milk and water to a boil before slowly adding the grits, stirring continuously. It’s important to go slowly to prevent the grits from clumping as they cook. Once fully incorporated, cover the pot, and cook for about 20 minutes. It should be thick and creamy when it’s done. Add maple syrup and salt, then keep warm over low heat until ready to serve.
Step 2: Make the Compote – Meanwhile, prepare the berry compote. Combine the strawberries and raspberries with a splash of water in a small saucepan over medium heat. Simmer gently over medium-low until the berries start to break down, about 10 minutes. Lightly mash the berries with the back of a spoon for a more consistent texture.
Step 3: Garnish and Serve – Divide the hot cooked grits between 4 bowls and top each with some of the berry compote. Add a dollop of vegan yogurt if desired and optionally swirl it together with the compote. Enjoy right away.
Serving Tips and Suggestions
Keep your morning routine fresh by changing up the flavors in your breakfast bowl. You can’t go wrong with any of these simple tweaks.
- Go For Extra Creamy – Use additional non-dairy milk instead of water for a richer texture. To put this one over the top, splurge on full-fat coconut milk!
- Crunch Time – Add some crunch to your vegan grits with a sprinkle of granola, nuts (like these candied walnuts or pecans) or seeds (such as these roasted pumpkin seeds) on top!
- Fruit Swap – Swap the berries for any fresh seasonal fruits, such as cherries, chopped peaches, apricots, apples, or pears.
- Quick & Sweet – If you’re in a hurry, you can skip the homemade compote entirely and top your grits with a spoonful of your favorite jam (we love this strawberry jam recipe!), jelly, or fruit preserves.
- Spice It Up – Add a pinch of cinnamon, ginger, and/or nutmeg for a subtly spicy finish.
- Savory Style – Go savory by omitting the maple syrup and using vegetable stock in place of water. Stir in a pinch of nutritional yeast or shredded vegan cheese to really enhance the flavor! Top with sautéed vegetables, pesto, and/or marinara sauce instead of berry compote.
FAQs
Vegan grits will usually last about 3–4 days in the fridge when you store them in an airtight container and let them cool completely before sealing.
Yes! Simply spoon them into freezer-safe containers or silicone molds, freeze for up to 2–3 months, and thaw overnight in the fridge or reheat straight from frozen with a splash of plant milk or water to bring back that creamy texture. Give them a good stir while reheating, and they’ll be smooth and cozy all over again.
Absolutely! Most vegan grits are already gluten-free because they’re made from ground corn. Stick to naturally gluten-free toppings and mix-ins, and you’re good to go!
Grits are a southern American favorite, while polenta comes from northern Italy. They use different types of corn—grits from dent corn and polenta from flint corn—which makes grits softer and paler, and polenta firmer and bright yellow. Cornmeal is just a general term for ground corn and can refer to either one.
You can swap grits, polenta, and cornmeal in a recipe, but the texture might change a bit. Just adjust the liquid—less for polenta, more for grits—and tweak as you cook until it feels right.
More Hot Breakfast Recipes To Try
If you make this Vegan Grit recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Grits
Ingredients
Vegan Grits
- 2 cups plant milk
- 2 cups water
- 1 cup corn grits, or polenta (see Notes)
- ¼ cup maple syrup
- dash of salt
Berry Compote
- 1 cup strawberries, fresh or frozen
- 1 cup raspberries, fresh or frozen
- 2 tablespoons water
- 1 tablespoon sugar, optional
- 1 tablespoon chia seeds, optional
Optional
- vegan yogurt, for topping
Instructions
- In a large pot over medium-high heat, bring the non-dairy milk and water to a boil. Stir and slowly add in the grits and adjust the heat to medium-low. Cover and cook, stirring occasionally, for 18 to 20 minutes, or until the grits are creamy. Stir in the maple syrup, and add salt to taste. Keep warm until ready to serve.
- While the grits are cooking, warm the strawberries and raspberries with a couple tablespoons of water in a small saucepan over medium heat. Bring to a simmer, adjust the heat to medium-low, and cook until the berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart with the back of a spoon.
- Divide the creamy grits between 4 bowls, and top each with some of the berry compote. Serve warm.
Notes
- Storing Instructions: Vegan grits will usually last about 3–4 days in the fridge when you store them in an airtight container and let them cool completely before sealing.
- Freezing Tips: For longer storage, spoon them into freezer-safe containers or silicone molds, freeze for up to 2–3 months, and thaw overnight in the fridge or reheat straight from frozen with a splash of plant milk or water to bring back that creamy texture. Give them a good stir while reheating, and they’ll be smooth and cozy all over again.
- To Make with Polenta: Reduce the water to one cup.
- Berry Option: If you do not have fresh berries on hand, frozen will also work. You may have to cook them longer because they retain more water.
Nutrition
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Leave a Comment
I love making something similar! Instead of berry compote, I usually top mine with sauteed mushrooms, spinach, and a touch of vegan cheese. So savory and satisfying!
I’m so used to the savory options never thought of sweet grits ! Nice
Such a cozy breakfast recipe! I love it 🙂
I’ve always wanted to try grits and now I have the perfect recipe to make. Yay!
These vegan grits are fantastic! I love how creamy and rich they turned out!
I adore grits and this recipe is wonderful! It’s a great way to start the day!
yummy! such a cozy breakfast recipe!
This is such a yummy alternative to oats! I’m a new grits and polenta breakfast convert!
I’ve never thought of mixing berry compote with vegan grits, but this was amazing! Thanks for the great idea and recipe!
I just started enjoying grits and polenta for breakfast and this creamy vegan grits was perfect! I’ll be adding it to my weekly rotation!