Keith and I had never had grits before, and we did not know what we were missing! This phenomenal recipe form Bryant Terry’s cookbook The Inspired Vegan is full of flavors galore. The grits were creamy and cheesy, the beans were oh so tender, and the roasted fennel was caramelized to perfection in the oven. We used smoked rock salt on the fennel, which lent a nice smokehouse flavor to the dish. The recipe called for broad beans but stated that lima beans could be used instead. We couldn’t find broad beans at our local health food store, so we substituted frozen lima beans. We also drizzled some really nice olive oil on top after plating. This is an excellent soy and gluten-free meal option.