Creamy Vegan Grits Casserole with Mushroom Gravy and Crispy Onion Topping

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups stone
• ground cornmeal 4 cups vegetable broth 1/2 cup dairy
• free butter 2 cups almond milk 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons olive oil 1 large onion, thinly sliced 2 cups cremini mushrooms, sliced 3 cloves garlic, minced 2 tablespoons all
• purpose flour 1/4 cup soy sauce 1 teaspoon smoked paprika 1/2 teaspoon dried thyme 1/2 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, heat the vegetable broth until simmering. Slowly whisk in the cornmeal and cook for 5 minutes or until thickened. Stir in dairy free butter, almond milk, salt, and black pepper. Remove from heat and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion slices and sauté until caramelized. Remove half of the caramelized onions and set aside for later use.
4. Add mushrooms to the skillet and cook until tender. Stir in garlic and cook for another minute. Sprinkle flour over the mixture and stir to combine. Gradually add soy sauce, smoked paprika, thyme, and nutmeg, stirring constantly until a thick gravy forms. e) Pour half of the mushroom gravy over the prepared cornmeal mixture, mixing well. Transfer this mixture into a greased 9x13 inch baking dish. Spread remaining mushroom gravy on top. f) Bake for 20 minutes, then remove from oven and top with the reserved caramelized onions. Return to oven and bake for an additional 15 minutes or until golden brown. g) Let the casserole rest for 10 minutes before serving.

Chef’s Insight

The key to this dish is the perfect balance of creamy, savory flavors and textures, with the crispy onion topping adding a delightful contrast.

Notes

For a more pronounced mushroom flavor, use porcini or shiitake mushrooms instead of cremini. Experiment with different herbs and spices for added complexity.