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
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
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