Shun P.’s grits are a remix on a comfort food classic, infused with the benefits of turmeric, garlic, and ginger (TGG) for a savory kick.

Turmeric-Based Ingredients: (2 servings)

  • *½ cup chopped turmeric
  • *½ cup chopped garlic
  • *½ cup chopped ginger
  • 1 tablespoon of sunflower seed oil (or another high heat oil).
  • ½ cup of cold water
  • ½ cup of almond milk (or other milk substitute)
  • ½ cup of grits
  • 2 tablespoons of plant butter
  • ¼ teaspoon of sea salt

Directions:

Chop turmeric, garlic, and ginger. Blend in a food processor or something equivalent (e.g., Nutribullet).

Heat sunflower seed oil in a medium saucepan. Add the chopped turmeric blend to the hot oil and allow the mixture to caramelize. Add the water and bring to a slow simmer. Add almond milk.

Add the salt, vegan plant butter, and grits once mixture begins to simmer. Cover and stir occasionally for 12-15 minutes.

Let turmeric-based grits stand for 5 minutes before serving.

Pair it with your choice of protein, smothered or on the side.

I opted for a re-engineered family recipe and staple of many comfort food lovers, the salmon croquette, coupled with saltwater potatoes. 

*fresh turmeric, garlic, and ginger can be substituted for ground versions and sautéed in the pan.

Vegan-Bacon Garnish Ingredients:

  • ½ red onion
  • ½ red pepper
  • 2 slices of vegan bacon
  • 1 tablespoon of olive oil

Directions:

Coat pan with olive oil. Begin frying vegan bacon. Slice red onion and red pepper and sauté in pan.

Once vegan bacon is ready, cut into ½-inch slices and mix in a small bowl with the sauteed onion and pepper.

Be creative with how you garnish your turmeric-based grits!

Shun P. Writes was born and raised on Chicago’s northwest side. He is a writer, poet, and author of the series From the Water’s Edge: A Collection of Poetry Written While Wandering and the recipient of several awards from his narratives on the blog: Shun P. Writes…HERE! Dot Com