Roots and Grits
Prep time
Cook time
Total time
This delicious, all vegan, southern style roots and grits recipe is great for Sunday brunch or anytime you want a warm, soothing bowl of comfort!
Recipe type: Vegan
Cuisine: Breakfast
Serves: 4
  • 1 parsnip, peeled and diagnally sliced
  • 3 purple carrots, peeled and diagonally sliced
  • 1 small yam, peeled and diagonally sliced
  • 2 tsp oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 4 cups water
  • ¾ tsp salt
  • 1⅓ cup Bob's Red Mill Corn Grits (polenta)
  • 4 tbsp earth balance (or butter)
  • 4 tbsp vegan parmesan cheese (or regular parm)
Balsamic Reduction
  • ½ cup good quality balsamic vinegar
Crispy Leeks:
  • 2 large leeks, white and green, chopped
  • 1 tbsp. olive oil
To Garnish:
  • 4 tsp chopped chives
  • 4 tsp chopped flat leaf parsley
  1. Preheat the oven to 400 deg C and then toss the parsnip, carrots, and yam with the oil, salt and pepper in a baking dish. Bake for 20 minuted, stirring a few times, and set aside.
  2. Meanwhile in a medium sauce pan and add the water and salt for the grits. Bring to a boil and slowly whisk in the corn grits. Let cook for 3 to 5 minutes, stirring occasionally. Then whisk in the earth balance (butter) and parmesan. Cover and let sit for 5 minutes.
  3. For the leeks, heat a small saute pan on high heat and add the oil. Once hot, immediately add the leeks and saute, stirring, for a few minutes until cooked and golden. Remove form heat and set aside.
  4. Next, pour the balsamic into a small sauce pan and heat on medium-high heat for about 8 to 10 minutes. The balsamic will bubble as it cooks and reduce to about half.
  5. Assemble in layers. Grits, then root veggies, then drizzle with the balsamic glaze and sprinkle on the chives and parsley. Finally top with the crispy leeks and serve immediately.
If the balsamic sits for too long and cools it will become very thick and hard to drizzle. In that case, return it to the heat for several seconds until it becomes less viscous and use immediately.
Recipe by GalaLiving at