This Millet Grits with Mushrooms recipe makes for a hearty vegetarian meal. Creamy grits and and savory mushrooms that are gluten-free, dairy-free, and corn-free.
Adding a variety of gluten-free grains can open up even more meal possibilities.
Millet, like quinoa or rice, makes for great savory bowls and even grain salads. This recipe utilizes millet-like corn grits.
Millet Grits Ingredients
What is millet? Millet is a naturally gluten-free cereal grain. Similar to sorgham, it is high in protein, fiber, and other nutrients.
In addition to millet, the ingredients for this savory bowl are quite minimal. Here are the major items you will need:
- Hulled millet or millet grits
- Olive oil
- Unsweetened almond milk
- Nutritional yeast
- Garlic powder
- Vegan butter
- Lemon juice
- Baby bella mushrooms
- Tamari (gluten-free soy sauce)
- Smoked paprika
- Maple syrup
What's the difference between hulled millet and millet grits? Millet grits are whole-grain millet that has been cracked into smaller pieces.
If you don't have millet grits, you can easily process your hulled millet in a food processor or high-speed blender for the same effect.
How to Make Millet Grits
There are two different ways to make grits from millet. Using millet grits takes one less step, but hulled millet is more widely accessible.
Here are the steps to making creamy grits with millet!
- If using hulled millet, process in a food processor on high for a minute.
- Place millet, water, almond milk, oil, and salt in a medium saucepan.
- Bring mixture to a boil.
- Reduce heat and whisk in nutritional yeast and garlic powder.
- Cover and simmer for 20 minutes.
- Stir in butter and lemon juice, remove from heat.
- Heat 2 tablespoons oil in a medium frying pan.
- Add mushrooms and cook over medium heat.
- After a few minutes, add the remaining ingredients.
- Cook on medium-low, stirring occasionally until mushrooms have reduced.
- Divide cooked millet into four bowls. Top with mushrooms and remaining liquid and serve warm.
Serving suggestions
This recipe is great on its own, but add a side salad or soup and make it a full meal! Serve these grits alongside:
Grits really are simple and totally delicious. For those that can eat corn, these grit cakes are a perfect way to utilize leftover grits!
More Whole Grain Recipes
Gluten-Free Vegan Blueberry Muffins
No-Bake Apricot Almond Granola Bars
📖 Recipe
Millet Grits with Mushrooms
Equipment
Ingredients
Millet Grits
- 1 cup dry hulled millet or millet grits
- 2 cups water
- 1 ¼ cups unsweetened almond milk
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon fresh lemon juice
Mushrooms
- 16 oz baby bella mushrooms halved and quartered
- 2 tablespoons olive oil
- 2 teaspoons tamari gluten-free soy sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon maple syrup
Instructions
- If using hulled millet, process in a food processor on high for a minute. If using millet grits, omit this step.
- Place millet, water, almond milk, oil, and salt in a medium saucepan. Bring mixture to a boil.
- Reduce heat and whisk in nutritional yeast and garlic powder. Cover and simmer for 20 minutes.Once millet grits are cooked, remove from heat and stir in butter and lemon juice. Add an extra couple tablespoons of almond milk at a time for a creamier mixture, if desired.
- While millet is cooking, heat 2 tablespoons oil in a medium frying pan. Add mushrooms and cook over medium heat. After a few minutes, add remaining ingredients. Cook on medium-low, stirring occasionally, until mushrooms have reduced.
- Divide cooked millet grits into four bowls. Top with mushrooms and remaining liquid. Serve warm.
Steve
This is one of my favorite meals! I make it about once a week and then have it 2 other times as leftovers. I saute the mushrooms fresh every time and reheat the grits on the stove. I don't think I'll tire of it. I add 3 or 4 times as much garlic powser to the grits, but that's the only change.
I use shitake mushrooms and let them cook on one side in just the oil without stirring them for about 3 minutes until they're browned on one side, and then add the smoked paprika, soy sauce, and maple syrup, then stir them for another 30 seconds or so and they turn out amazing. I use enough EVOO that I get a little bit of sauce in the end with the mushrooms. Thanks so much for this!
Tessa
That is awesome! Thank you, Steve!
Liz
Oooh this looks so great! I can’t believe it’s gluten free, dairy free and corn free.
Ein Dekoherzal in Bergen
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ABER ICH WERDE ES GERNE NACH KOCHEN;;;;
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Tessa
Thank you!