“Hello there, all my Vogue family!” Tabitha Brown sings, vibrant as ever in a neon green top and flower-shaped earrings, as she welcomes watchers to the second rendition of her Vogue cooking series. “What is the best way to start your day? Breakfast! Or if you got up late, brunch,” she continues, before introducing her recipe of the day: Fancy Grits.
“You know I’m from North Carolina, so I grew up eating grits, honey,” Brown explains, before proceeding to add that she plans to make them “the Vogue way,” which includes something special scrambled on top. To begin, Brown sautées her chopped vegetables—including bell peppers, shiitake mushrooms, and baby kale—in grapeseed oil, before making the grits and adding plant-based butter. Finally, she assembles her sautéed vegetables, avocado and sriracha over the top.
“Now we’re ready! Sit at your table and act like you’re somewhere,” she adds, after a quick pause of gratitude. “Honey, enjoy… get a little piece of everything, because that’s your business.” She recommends snapping your fingers and doing a little dance while you eat—“You don’t have to, but I promise it’ll taste better if you do”—and when the cooking, eating, enjoying and cleaning up is all said and done, Brown has one final request. “Have yourself a good day, and see y’all next time!”Tabitha Brown’s Fancy Grits Recipe
Red bell peppers
Everything But The Bagel seasoning
Chop peppers, onions, mushrooms, and kale.
Season with garlic powder.
Sauté vegetables in grapeseed oil. (Sauté the mushrooms for 1 minute before adding other vegetables, and add kale last. Do not overcook—you only need to sauté for about 3 minutes.)
Follow instructions to cook your desired amount of grits.
While hot, add butter, salt, and pepper.
Top with your veggie scramble.
Add slices of avocado.
Add chopped green onions.
Sprinkle Everything But The Bagel seasoning over the top.
Add your desired amount of sriracha.
And baby, eat good!