Vegan Tex-Mex Grits

Hello there! We got a big bag of grits from our CSA last week, and haven’t had a clue what to do with them. Personally, I’ve never had grits before, and had no idea what to do with them. Despite being born in Houston, grits were not a part of my life. I am honestly not sure if I have ever had them before. I do know that the typical grits are cheesy grits, which obviously wouldn’t fly in my cheese-free life. Vegan Tex-Mex Grits

So, I decided to make tex-mex grits in a nod to my Houston heritage. They were seriously delicious, and if you ever find yourself with a big bag of grits, I hope you make this tasty recipe! 

I had never cooked grits before, and had to google around to find out how to make them. The general premise seemed to be 5 cups of liquid to 1 cup of grits, + 1 ts of salt. You have to whisk them frequently to make sure the bottom doesn’t burn–mine started to stick to the bottom of the pan after I forgot about it for ~7 minutes, but after some quick whisking it was alright! The other important thing is to bring your water to a boil before you add in the grits. This helps them cook a lot faster, so you won’t be sitting around literally waiting for water to boil. 

Vegan Tex-Mex Grits

Vegan Tex-Mex Grits
Serves 2
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Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
  1. 1 cup grits
  2. 5 cups water
  3. 1 ts salt
Tex-Mex Toppings:
  1. 2 ears corn, raw
  2. 5-10 cherry tomatoes
  3. 1/2 c sprouts
  4. 1 small onion
  5. 1 avocado
  6. Tabasco (optional)
To cook the Grits:
  1. Bring 5 cups water to a boil.
  2. Add the grits and salt to the water, whisking until incorporated.
  3. Turn the heat down to a low, calm simmer.
  4. Whisk frequently, about every 3-5 minutes, until the mixture becomes thick.
  5. Once the grits are thick, about 25 minutes, remove from heat.
To Prepare the Tex-Mex Toppings:
  1. Shave the ears of corn, keeping the kernels raw.
  2. Slice the cherry tomatoes into bite sized pieces.
  3. Finely dice the onion.
  4. Rinse the sprouts and pat dry.
  5. Cube the avocado.
To assemble:
  1. Stir half of the corn and onions directly into the grits mixture for added crunch.
  2. Spoon the mixture into two bowls.
  3. Layer with sprouts, tomatoes, remaining onions & corn, and top with avocado cubes.
  4. Add a dash of Tabasco if desired, and eat immediately!
Faith in Plants
Vegan Tex-Mex Grits

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One comment

  1. Shirley says:

    Great article Lucy. It certainly gave me ‘food for th#g7ht&o821u; about what I’m doing. I know I’m crunching some gears at the moment and yet persisting. I also know that it’ll get smoother with lots more practice.

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