Creamy Vegan Grits with Jackfruit
Servings: 6 people
This vegan grits recipe is the perfect gluten-free meal! Creamy vegan polenta is topped with savory jackfruit confit with tomatoes and basil!
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Ingredients
Grits
- 1½ cups / 240g stone-ground grits or polenta
- 4⅓ cups / 1040g water
- 1 can (14oz/400g) Chef's Choice coconut milk
- ½ teaspoon fine sea salt
- 2 tablespoons nutritional yeast
Jackfruit Confit
- ¼ onion, finely diced
- 4 cans (28oz/800g) Nature's Charm jackfruit confit
- 2 cloves garlic, minced
- 1⅓ cups cherry tomatoes, halved
- ½ teaspoon fine sea salt
- freshly ground black pepper, to taste
- ½ cup / 120g water
- ¼ cup fresh basil
- 2 tablespoons lemon juice
Instructions
Grits
- In a pot, add the coconut milk, water, salt and bring it to a boil. Whisk in the grits and whisk until it thickens, over low heat.
- Cover the pot and let it cook for 30 minutes, stirring every 10 minutes.
Jackfruit Confit
- While the grits are cooking, add a couple tablespoons of the oil from the can of jackfruit to a skillet and heat it over medium heat. Add the onions and cook until translucent.
- Add the garlic and cook for a minute, and then add the jackfruit. Cook until the jackfruit gets some color.
- Add the tomatoes, salt and pepper. Once the tomatoes release their juices, add the water and simmer until everything becomes saucy.
- Turn off the heat and stir in the basil, lemon juice, and taste for seasoning. Serve over
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