Summer Vegetable Grits With Basil Gremolata

By Jenné Claiborne

Updated June 25, 2026

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
25 min
Rating
5(93)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 tablespoon extra virgin olive oil or avocado oil

  • 2 garlic cloves, minced

  • 8 ounces cherry tomatoes, halved

  • 1 medium zucchini, coarsely chopped (about 8 ounces)

  • 1½ teaspoons fine sea salt, divided

  • 3 cups plain unsweetened soy milk 

  • 1 cup quick-cooking corn grits (or use regular grits)

  • 1 tablespoon vegan butter (or extra-virgin olive oil)

  • 2 tablespoons nutritional yeast

  • ½ teaspoon black pepper

For the Basil Gremolata

  • ½ cup packed fresh basil leaves, minced

  • 1 garlic clove, minced

  • 2 teaspoons lemon zest (from 1 large lemon), lemon reserved for serving 

  • ½ teaspoon sea salt

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

52 grams carbs; 330 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 7 grams fiber; 831 milligrams sodium; 11 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Warm the oil in a medium skillet over medium heat. Once hot, add the garlic and cook, stirring frequently, for 30 seconds, until fragrant. 

  2. Step 2

    Stir in the tomatoes and cook for 2 minutes, until they start to blister and soften. 

  3. Step 3

    Add the zucchini and ½ teaspoon sea salt. Stir well, cover and cook until the vegetables are soft. Remove from the heat. 

  4. Step 4

    Add the soy milk and 1 cup water to a medium saucepan. Bring it to a simmer over medium-high heat then add the grits, vegan butter and the remaining 1 teaspoon of salt. Reduce the heat to medium and gently stir the grits for the first minute, until they begin to thicken. Continue cooking the grits, stirring occasionally, until they have thickened and are tender, about 5 minutes for quick-cooking grits (If the grits start to spatter excessively, turn the heat down slightly). 

  5. Step 5

    Add the nutritional yeast and black pepper to the grits, stir well, and remove from the heat. 

  6. Step 6

    Make the basil gremolata: Add the minced basil, garlic, lemon zest and salt to a small bowl. Stir well. 

  7. Step 7

    Divide the hot, creamy grits among bowls and top each with a spoonful of vegetables. Top with gremolata and a squeeze of lemon juice. 

Tip

  • Grits firm as they cool and may lose their creamy texture when reheated. Transform leftovers into grit cakes by spreading leftover grits into a small baking dish or storage container. Cut them into squares and pan fry before enjoying with the sautéed vegetables and gremolata.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
93 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

@drakebaer

Always looking to accommodate vegan friends at dinner parties and often find the vegan dishes to outshine my non-vegan offerings. This was fantastic for brunch. Next time I’ll add capers to the zucchini/tomato/grits and a diced preserved lemon to the gremolata for a more flavorful dinner side.

LSF

This made a delicious vegan meal. I used Pencil Cob grits (Ansom Mills) for a hardier dish. I also added some edamame to the vegetables for some extra protein. And the suggestion to add some preserved lemon to the gremolata is an excellent one.

Jeanne

So good! The basil gremolata was fabulous. I served over polenta instead of grits, used wonderful late spring zucchini and cherry tomatoes from the greenmarket, and added tender wax beans for the last two minutes. A keeper.

Arielle

There was way more polenta than veggies, so I'd double the zucchini/tomatoes.

Bettie W

Made tonight per the recipe except I used nonsweetened coconut milk (not canned), chopped red pepper due to not enough tomatos, and garlic scapes in place of the garlic. We loved it! Next time I will do half chicken broth when cooking the grits. It was a hit with my southern raised wife.

AJ

Another hit from NYT Cooking. Very fresh and relatively quick to cook once you get all the veg chopped. Added some radishes and peas to bulk the up the meal. Since I didn't have the energy to make the gremolata, I just sprinkled dried basil and squeezed some lemon over the vegs along with some dill to brighten up the dish.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.