My love for grits is one of the few remaining artifacts of my southern roots. I topped these deliciously creamy grits with a little vegan cheese and sour cream, but they aren’t necessary if they aren’t your thing or you don’t have any around.

Southwestern Style Grits [Vegan]

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Cooking Time



  • ½ cup stoneground grits
  • 1¾ cup water
  • 1 medium jalapeno, minced
  • ⅛ tsp salt
  • ¼ cup salsa
  • Vegan sour cream (optional)
  • Vegan shredded cheese (optional)


  1. Bring the grits, water, jalapeno, and salt to a boil in a small saucepan, covered, over medium heat. Once it comes to a boil, remove the lid and let simmer for 15 minutes, stirring frequently. Stir in the salsa and heat for 1-2 minutes more. Top with cheese and sour cream and serve!


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