Savory grits are delicious any time of day, but they are particularly good for dinner. Grits are one of the most versatile ingredients out there: Here I combine them with coconut milk, mushrooms and turmeric for a flavorful vegan dish.
Separate the stems from the leaves of the herbs. Combine the stems, jalapeño and 3 cups water in a medium heavy-bottom saucepan and bring to a boil over high heat. Adjust the heat and simmer gently for 15 minutes.
Scoop out and discard the solids. Add the coconut milk to the pan and return to a simmer. Slowly whisk in the grits, whisking as you go. Continue to whisk until the grits are incorporated and stay suspended in the liquid. Turn the heat to low, cover the pan partially and continue to cook, stirring frequently, until the grits peel away cleanly from the sides of the pan, about 20 minutes. Season with salt.
Meanwhile, heat the oil in a medium skillet. Add the shallot and cook for 2 to 3 minutes. Add the mushrooms and turmeric and cook, stirring frequently, until the mushrooms are tender, about 10 minutes. Chop the reserved herb leaves and stir them in. Spoon the mixture over the grits and serve.