Southern Savory Grits with Crispy Fish, Sausage, and Creamy Gravy (Comfort Food, Family-Style)

Introduction

Ingredients

Savory Grits

• 1 cup 5-minute grits
• 3 cups unsweetened coconut milk (or other non-dairy milk)
• 1 cup chicken stock
• 1/3 cup chopped smoked ham
• 8 oz shredded vegan cheddar cheese
• 1/4 cup chopped fresh parsley
• 4 tbsp plant-based butter
• 1 tbsp Cooking With Greens Spicy Umami Blend
• 2 tsp Cooking With Greens Go To Blend

Toppings

• 3 tbsp olive oil
• 1 small sweet onion, chopped
• 4 cloves garlic, minced
• 1 sweet pepper, chopped
• 1 andouille or other smoked sausage, chopped
• 12 grape tomatoes, halved
• 1/2 tbsp Cooking With Greens Creole Blend
• 4 slices of bacon, chopped
• 2 stalks green onion, chopped

Fish

• 4 to 6 whiting (or other whitefish) fillets
• 1 cup cornmeal
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 tbsp Cooking With Greens Creole Blend
• 1 tbsp Cooking With Greens Seafood Blend
• Yellow mustard (for coating fish)

Gravy

• 2 tbsp plant-based butter
• 1 tbsp olive oil
• 3 tbsp flour
• 1 cup chicken stock
• 3 tbsp coconut milk (or other non-dairy milk)
• 1 tbsp Cooking With Greens Creole Blend
• 1 tsp Cooking With Greens No Salt Onion Black Pepper Blend
• Cooking With Greens Sea Salt, to taste

Instructions

1. Heat cooking oil in a deep pan to 350°F.
2. Massage all fish fillets in yellow mustard; set aside.
3. In a shallow container, mix flour, cornstarch, cornmeal, and seasonings (Creole and Seafood blends).
4. Lightly dredge fish fillets in flour mixture, shaking off excess.
5. Fry breaded fish fillets until golden brown. Remove and drain on paper towels.

1. In a separate pan, cook bacon until crispy. Remove and set aside.
2. Add peppers and onions to bacon grease; cook until softened.
3. Add Creole blend, garlic, green peppers, tomato, and andouille sausage. Cook until sausage is slightly browned.
4. Toss in green onion, cook for 1 minute, then remove from pan.

1. Combine grits, milk, chicken stock, ham, and seasonings in a pot.
2. Heat on high, stirring, until grits start to thicken (about 3–4 minutes).
3. Mix in plant-based butter; cook 1 more minute.
4. Remove from heat, stir in parsley and vegan cheddar. Taste and adjust seasoning or add more cheese as needed.

1. In a saucepan, heat butter and olive oil.
2. Once hot, sprinkle in flour, stirring continuously. Cook until flour is browned.
3. Slowly add chicken stock, whisking to combine.
4. Add seasonings and non-dairy milk; stir until smooth and thickened.

1. Spoon grits onto a plate.
2. Top with gravy, then arrange fried fish fillets over the grits.
3. Add sausage and veggie mixture, then sprinkle with crispy bacon.
4. Enjoy!

Tips & Variations

• For a pescatarian version, omit the ham and sausage, and use only plant-based bacon.
• Use gluten-free flour and cornstarch if needed.
• Substitute shrimp for the fish for a classic “shrimp and grits” twist.

Frequently Asked Questions (FAQ)

• Shop our Spicy Umami Blend, Go To Blend, Creole Blend, Seafood Blend, No Salt Onion Black Pepper Blend, and Sea Salt
• Discover more comfort food recipes
• Try our vegan recipes for more plant-based inspiration!