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Corn Grits with Spicy Tomato Sauce

A southern version of polenta. Cooked with okra to up the ante on the creamy texture we love in polenta and topped with a spicy tomato sauce to stimulate circulation, this vegan main course will have you whistling Dixie.  


5 cups spring or filtered water
2-3 okra, minced
1 cup corn grits
pinch sea salt

Tomato sauce

Extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, diced
generous pinch crushed red pepper flakes
sea salt
7-8 plum tomatoes, diced
spring or filtered water
1-2 stalks fresh basil, leaves removed, shredded

Place water and okra in a large pot over medium heat and bring to a boil. Cook, boiling, for 1-2 minutes. Whisk in corn grits and return to the boil, whisking. Reduce heat to low and cook, whisking, frequently, until thick and creamy, about 30 minutes.

To make the sauce, place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add red pepper flakes and salt and saute for 1 minute. Stir in tomatoes, season lightly with salt, add about a cup of water and cook, uncovered, stirring frequently until tomatoes are quite soft, about 25 minutes. Season to taste and stir in basil.

To serve, spoon corn grits in individual bowls and spoon sauce over top. Makes 4-5 servings. 


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