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