We were recently gifted some Kentucky white stone ground grits (Weisenberger Mill) and Country Rock Sweet Sorghum from our friends Danny and Mirra. Thank you!! I’m finally getting the chance to put these ingredients to good use. I just want to take a moment to say that I completely support Danny and Mirra in their quest to show America what local, sustainable eating is all about. Although not entirely vegan-friendly, their show The Perennial Plate is something important that I think we can all benefit from. They help to show us the reality of where food comes from, and if you eat meat, this of course includes the slaughtering process. My thoughts are that if people choose to eat meat, then connecting the dots between what’s on their plate and the animal it came from is an important step. Factory farms are depressing to say the least, and I believe that local and sustainable is a necessary direction (regardless of if its vegan or not.) If the images of animals being slaughtered is disturbing to you, then perhaps its time to rethink the way you eat?
On a lighter note, I am dedicating this recipe to my dad who was born and raised in Louisville Kentucky! He also loves bacon. My plan is to trick him into loving the mushroom variety instead. Are you reading this dad? Throw some of this on your BLT’s! Y’all come back now, ya hear?!
2 cups water
2 cups almond milk
1 cup white stone ground grits
1/4 cup coconut cream
2 tbsp soy butter
1 tsp sea salt
Sweet sorghum (also called sorghum syrup) for drizzling
Bring water and almond milk to a simmer over medium heat. While waiting for this to simmer, place grits into a bowl and cover with water. Whisk vigorously, then allow the grits to settle. Skim away any particles that float to the surface. Strain grits in a fine mesh sieve and once the water and milk are simmering, add in the grits. Reduce the heat to low and cover partially. Simmer for about 1 hour and 15 minutes, stirring occasionally.
* Note: While the grits are simmering for that hour, go ahead and start the mushroom bacon.
When the grits are finished cooking, they should be creamy and thickened, similar to the consistency of loose oatmeal. If they seem too thick, you can thin them out with a bit more hot water. Add in the coconut cream, soy butter and sea salt. Stir to combine.
Crispy Rosemary Mushroom Bacon Ingredients:
2 cups shiitake mushrooms, stems removed and sliced thick
1/4 cup olive oil
1 tbsp fresh rosemary, chopped
1 1/2 tsp applewood smoked sea salt (or other sea salt)
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Place mushroom slices, olive oil, rosemary and salt into a bowl and toss to mix well. Distribute slices onto baking sheet into a single layer.
Bake for about 45 minutes, tossing every 10 minutes or so. Remove from the oven and place the mushroom bacon onto some paper towels to help soak up some of the extra oil.
Serve grits with some of the mushroom bacon pieces on top and a drizzling of sorghum syrup.