Savory Southern Breakfast Grits

Wake up to a savory breakfast or enjoy this bowl as a nutrient-dense breakfast-for-dinner. Creamy polenta provides for a filling base while crispy seasoned tempeh, melty non-dairy cheese, and spicy salsa provide protein, micronutrients, and plenty of flavor. If you are enjoying this for dinner, add some steamed greens for additional satiating fiber and micronutrients.

Ingredients

½ cup uncooked white or yellow grits

2 cups filtered water

½ cup non-dairy milk of choice (almond, hemp, soy or oat)

1 ½ tsp lemon juice

½ tsp sea salt

2 tsp non-dairy butter (such as Miyoko’s or Earth Balance)

¼ cup non-dairy cheese shreds (optional; cheddar or pepper jack flavor from So Delicious or Follow Your Heart brand)

6 strips smoky tempeh bacon (such as Lightlife brand)

1 tsp coconut or olive oil (or coconut/olive oil spray)

2 tbsp canned green chiles

¼ cup pico de gallo or salsa

Instructions

Scramble

To make the buttermilk: in a small mixing bowl, add 1 ½ teaspoons fresh lemon juice to ½ cup non-dairy milk, whisk vigorously and set aside.

Heat coconut oil in a medium saute pan on medium low heat. Add tempeh bacon strips and cook for 3 minutes on each side until crispy. Remove from heat and cut strips into ½ pieces. Set aside.

Bring 2 cups of water, ½ cup buttermilk and sea salt to a boil over medium heat. Stir in grits, return to a boil and reduce heat to simmer until creamy and thick, about 25-30 minutes. Stir occasionally. Remove from heat, stir in buttermilk and butter.

To assemble the Savory Breakfast Grits: in a small serving bowl, add a generous amount of grits and top with dairy-free cheese shreds, tempeh bacon, green chiles and pico de gallo.