I call this recipe ‘Better Than Grits’ because it reminds me of southern cheese grits from growing up, but it’s corn-free & gluten-free and whole foods plant-based! This new-to-me hot cereal is actually called cream of buckwheat, and I love the texture.
Cream of buckwheat is also super fast to make on the stovetop, once you bring it to a bubbling simmer it takes about 4-5 minutes to finish from there. Because it’s so quick cooking, I recommend not walking away from the stove. I also stir continuously to make sure it doesn’t stick to the bottom.
I use Pocono Cream of Buckwheat which I find in my local store. I linked to it here so you can find it online as well. This is not a sponsored post, but if you buy anything after clicking my link a tiny kickback from Amazon goes toward the maintenance of this site.
You could make this sweet with bananas, berries, or any number of fruity toppings. However, I prefer it served savory like I normally do with rice porridge or grits. Use whatever kinds of greens & spices you like with a little bit of sea salt and it’s delicious. I also like to add a splash of plant milk at the end to get it extra creamy, oat milk works fabulously. 🙂
Better Than Grits
- 1/2 cup cream of buckwheat
- 3 cups water
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 scallions
- 1 tsp shiso flakes or parsley flakes
- 1/4 cup nappa cabbage
- 1/4 cup dino kale
- 3 tbsp oat milk
- Add the cream of buckwheat, spices & water to a small pot. Put on the stove on medium high.
- Once it starts to bubble add the scallions and herb flakes and stir continuously till it starts to thicken, about 2-3 minutes.
- Add the cabbage and kale to the pot and fold into the buckwheat, cook another 1-2 minutes on low heat.
- Stir in the oat milk and then turn off the heat. Serve & enjoy! This tastes amazing with kimchi on top.
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