Grits have been a staple in my family's breakfast since I was a child. My mother would make fried eggs and bacon, chop them up and serve them over some classic butter grits with salt and pepper, and cheese every now and then. And that was my way of eating grits for... oh... let's just say the past 29 years of my life... oh and let’s not forget shrimp and grits, which was my thing too!
It actually wasn't until we went vegan 4 years ago, that I decided to create different recipes to a classic dish, that at the time I could no longer savor in the way that I truly wanted. I mean, I tried scrambled tofu and the vegan sausage patties, but I still couldn't get the flavors right... which is something that most people fail at when converting to a vegan lifestyle; you purchase processed foods that are supposed to mimic the taste of meat and dairy, and it still isn't satisfying enough.
Having gone through all of that only inspired me to view the grits differently, instead of looking at them as the base of a dish; I decided to make it the star. Because I honestly had never looked at eating grits by itself without some sort of filler mixed in, until now.... or rather a few years ago, but you get my point.
This recipe is great for those who are vegan, or for those who just want to try something new and different. These grits are creamy, savory, and definitely full of unique flavors that you wouldn't necessarily associate with breakfast. And in a way, the Pico de Gallo topping lightens the dish up with its refreshing flavors mixed with the savory grits. It really is an awesome combination... Seriously, have you ever had a bowl of grits and felt heavy afterward? Well, I can say you definitely won't get that same feeling after having a bowl of this!