“Vegan Southern-Style Shrimp & Grits with Creamy Polenta and Smoky Tomato Gravy”
This recipe is a vegan twist on the classic Southern dish of shrimp and grits, using jackfruit to mimic the texture of shrimp and creamy polenta for an indulgent brunch option.
Allergens
None
Ingredients
- 2 cans young green jackfruit in water, drained and rinsed
- 1 cup instant polenta or cornmeal
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tbsp smoked paprika
- 1 tsp liquid smoke (optional)
- Salt and pepper to taste
Instructions
- Prepare the jackfruit by separating the fruit into 'shrimp' like pieces. In a large pan, sauté the jackfruit with onion and garlic until softened and slightly browned. Add diced tomatoes, smoked paprika, liquid smoke (if using), salt, and pepper to taste. Simmer for 20 minutes. Meanwhile, prepare the polenta according to package instructions using vegetable broth instead of water. Stir in nutritional yeast and adjust seasoning. To serve, place a generous portion of polenta on each plate, top with jackfruit mixture, and drizzle with smoky tomato gravy.
Chef’s Insight
The combination of jackfruit and tomatoes creates a satisfying mouthfeel reminiscent of shrimp while still being vegan.
Notes
Ensure you drain and rinse the jackfruit well to remove any bitter taste.