This vegan grits recipe makes a comforting, gluten-free meal: creamy vegan grits topped with savory jackfruit confit, fresh tomatoes, and basil.
Vegan Grits with Jackfruit
The grits are cooked in coconut milk and finished with nutritional yeast for a cheesy, savory note. This is a light, plant-based take on the classic Southern shrimp and grits—rich and creamy, yet balanced by bright tomatoes and fresh basil. It’s an ideal dish for anyone reducing animal products or cooking for vegan guests.
Grits vs Polenta
Grits and polenta are very similar: both are made from stone-ground cornmeal. Traditionally, grits are Southern American and polenta is Italian, and the specific corn varieties can differ, giving polenta a slightly firmer texture. For best flavor and texture, choose stone-ground grits or polenta rather than instant varieties.
Are grits and polenta vegan?
Yes—cornmeal itself is vegan. It only becomes non-vegan when you add dairy like butter or cheese. To make creamy, cheesy-style grits without animal products, cook the grits in coconut milk and stir in nutritional yeast for that cheesy flavor.
How to make vegan grits with jackfruit
Start the grits: in a pot combine coconut milk, water and salt and bring to a boil. Whisk in the stone-ground grits and reduce to low heat, whisking until they begin to thicken. Cover and simmer for about 30 minutes, stirring every 10 minutes so they don’t stick. Stir in nutritional yeast at the end for a savory, cheesy finish.
While the grits cook, prepare the jackfruit confit. Many canned young green jackfruit products come marinated in herbs and oil, which speeds prep and adds flavor. In a skillet, heat a couple of tablespoons of the jackfruit oil, sauté the diced onion until translucent, then add minced garlic and cook briefly. Add the jackfruit and brown it slightly. Stir in halved cherry tomatoes, salt and pepper; when the tomatoes release their juices, add a splash of water and simmer until saucy. Remove from heat and finish with chopped basil and lemon juice, then adjust seasoning to taste.
To serve, spoon the creamy grits into bowls and top with the warm jackfruit confit and its tomato-basil sauce. Serve immediately while hot for the best texture and flavor.
Other vegan recipes to try
If you enjoy plant-based cooking, try other savory dishes like vegan arroz valenciana or creamy vegan macaroni, or bake something sweet like vegan cinnamon rolls or banana cupcakes.
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Creamy Vegan Grits with Jackfruit
Ingredients
Grits
- 1½ cups / 240g stone-ground grits or polenta
- 4⅓ cups / 1040g water
- 1 can (14oz/400g) coconut milk
- ½ teaspoon fine sea salt
- 2 tablespoons nutritional yeast
Jackfruit Confit
- ¼ onion, finely diced
- 4 cans (28oz/800g) young green 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 and salt and bring to a boil. Whisk in the grits and reduce to low heat, whisking as they begin to thicken.
- Cover and cook for 30 minutes, stirring every 10 minutes to prevent sticking. Stir in nutritional yeast to finish.
Jackfruit Confit
- While the grits cook, heat a couple tablespoons of the oil from the jackfruit can in a skillet over medium heat. Add the diced onion and cook until translucent.
- Add the garlic and cook for about a minute, then add the jackfruit and brown slightly.
- Add the halved tomatoes, salt and pepper. When the tomatoes release their juices, add the water and simmer until saucy.
- Remove from heat, stir in basil and lemon juice, taste and adjust seasoning. Serve the jackfruit confit over the creamy grits while hot.
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