Triple Pepper Grit Cakes (Vegan and Gluten Free)

Stone ground grit cakes packed full of fresh vegetables: three types of peppers, fresh corn, onions and garlic. Perfect drizzled with a rich vegan red eye gravy and paired with a couple of slices of ripe, red tomatoes.



  1. In a large skillet, heat olive oil over medium heat. Add diced peppers and onions and saute for 5 -7 minutes until cooked but not browned. Add garlic and cook another 30-45 seconds, being careful not to brown the garlic. Remove from heat and set aside.
  2. In a heavy bottom sauce pan, stir the coconut milk into the grits.
  3. Add the boiling water and the seasoning
  4. Stir well and cook over low heat for 15-20 minutes, depending upon the coarseness of your grits, until soft.
  5. Stir in sauteed vegetables and remove from heat.
  6. In prepared 8 x 8 baking pan (lined with parchment paper), pour grits and smooth out in an even layer. Place in refrigerator for 1 to 2 hours until and completely set.
  7. When grits are set, cut with biscuit cutter or into squares. Heat 1 TB Extra Virgin Olive Oil in large, heavy bottom frying pan. Saute individual grit cakes over medium heat until golden brown, turning once. Great served with red eye gravy and sliced tomatoes.