Creamy, savory and rooted in Southern comfort, these savory vegan grits are an elegant take on a down-home classic. Grits are simmered in soy milk to create a rich, creamy dairy-free base, and topped with jammy sauteéd zucchini and tomatoes. A fresh basil gremolata with lemon zest and garlic adds a zesty finish that brings the whole dish to life. Though old-fashioned grits are more authentic, quick-cook grits can be used instead, making this meal possible even on busy weeknights. For extra protein stir a cup of cooked white beans or black-eyed peas into the veggies.

News Source : https://www.oregonlive.com/nytcooking/2026/06/781710951-summer-vegetable-grits-with-basil-gremolata.html