Recipe + Photo by April Viar 

Enjoy the comforting warmth of Maitake Cheezy Grits, a delicious vegan twist on a classic southern favorite. This dish features creamy, luscious grits topped with succulent Maitake mushrooms and sautéed with garlic. Ideal for a hearty breakfast, satisfying brunch, or cozy dinner. This recipe brings a rich, savory depth of flavor that will leave you craving more.

Servings: 4 

INGREDIENTS 

• 8 oz Maitake mushrooms, broken into pieces 
• 4 cloves garlic, minced 
• 2 tsp olive oil 
• 1 red pepper, finely diced 
• 1 large onion, finely diced 
• 1 cup of instant grits 
• 4 tbsp vegan butter 
• 1/2 cup vegan heavy cream 
• 1/2 cup Violife Cheddar Shreds 
• 4 slices of Violife Smoked Gouda Cheese, crumbled 
• 1 tsp garlic powder 
• 1 tsp onion powder 
• 1/2 tsp paprika 
• 1/2 tsp salt 
• 1/2 tsp black pepper 

DIRECTIONS 

• In a saucepan over medium low heat, add 1 teaspoon of olive oil, onions, and peppers. Sauté until tender, set aside. 
• Heat one teaspoon of olive oil in a pan over medium low heat. Add the Maitake mushrooms and garlic, cooking for about five minutes until the mushrooms are lightly golden. 
• Prepare the instant grits, according to the instructions on the package. When the grits are nearly finished, reduce the heat to low. Add vegan heavy cream, sautéed peppers and onions, vegan butter, and spices. Stir everything together until well combined.
• Add in the Violife Cheddar Shreds and Violife Gouda Crumbles. Continue stirring until the cheese is melted and incorporated into the grits mixture. 
• Pour the prepared grits into a serving bowl and generously top with sautéed Maitake mushrooms and scallions. 
• Savor this dish while it’s hot and creamy for the best dining experience!