Creamy, comforting, and deeply satisfying, these Southern-style grits prove you don't need a drop of dairy to get that rich, velvety texture everyone loves. Stone-ground grits are slow-cooked in a combination of chicken broth and dairy free milk, which builds a savory depth of flavor right from the start. Stirring in dairy free butter and shredded dairy free cheese at the end creates that signature cheesy pull and creaminess without any compromise. A touch of garlic powder and optional smoked paprika round out the flavor so the bowl tastes full and intentional, not like something is missing. The technique here matters — whisking the grits in slowly and stirring frequently is what gives you that smooth, lump-free consistency that feels almost indulgent. Finished with a scatter of fresh chives, this makes a gorgeous base for shrimp, braised greens, or a fried egg, and it serves four straight from the pan with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the chicken broth, dairy free milk, salt, and black pepper in a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low and slowly pour in the grits in a thin, steady stream, whisking constantly to prevent lumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
