Serve up a warm bowl of Savory Grits with BBQ Tempeh and Collard Greens for a hearty meat-free meal!
Born and raised in the North East I never heard of grits until I did a quick stint of schooling down in Virginia my freshman year of college. I was instantly hooked on this standard southern soul food! Traditionally, grits are prepared with butter and often times they are served with cheese and sausage or bacon. Grits are made from ground corn and are also referred to as hominy. They are gluten-free and contain vitamins and minerals including B vitamins, iron and selenium. You can also eat them for breakfast swirled with maple syrup, walnuts and sliced bananas!
(Note: Not all brands of grits are gluten free due to cross-contamination. However, Bob’s Red Mill and Arrowhead Mills are labeled gluten free.)
- 8 oz. tempeh, cubed
- ¾ cup BBQ sauce
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 bunch collard greens, cut into bite-sized pieces
- pinch sea salt
- splash balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ¼ cup onion, chopped
- 4 cups vegetable broth
- 1 cup grits
- 1 teaspoon sea salt
- Preheat oven to 450 degrees.
- In a shallow baking dish mix tempeh and bbq sauce. Marinate for 30-45 minutes. Cover and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
- In a large skillet over medium-low heat add olive oil and garlic. Sauté until fragrant. Add collard greens and sauté until wilted. Add sea salt and splash of balsamic vinegar.
- In a medium sauce pan heat olive oil over medium-low heat. Sauté onion until golden. Add broth and bring to a boil. Lower heat and slowly whisk in grits to prevent clumping. Add sea salt. Cover and cook until grits are soft and fluffy, around 10 minutes.
