• 1 Rating

Super quick, these grits with corn kernels and fresh chives are topped with sun-dried tomatoes and avocado slices and served with your favorite hot sauce.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In saucepan, crumble tube of ready-to-heat grits, and heat over medium heat with 1/2 cup coconut milk until hot and creamy, about 5 minutes.

  • Add corn kernels. Continue cooking for another 5 minutes.

  • Add olive oil, salt, and chives and combine well before portioning into 4 bowls.

  • Garnish with sundried tomatoes, avocado slices, and the reserved chive.

  • Serve with your favorite hot sauce.


Cook's Notes:

Another good alternative would be quick grits.

You can also add a little bit of vegan butter from a stick, such as Earth Balance brand, to help warm up the tone of the grits.

Nutrition Facts

374 calories; 17.2 g total fat; 0 mg cholesterol; 1048 mg sodium. 50 g carbohydrates; 7.8 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0