I've been trying to use up all the grains and beans in the house before stocking up on fresh ones, so I used millet instead of grits.
These "grits" turned out creamy and full of flavor.
Start by sauteeing a "holy trinity" base of onion, celery, and bell peppers. Add the grains and vegetable broth and cook until al dente. Stir in tahini sauce (sesame butter, garlic, lemon juice and water), unsweetened soy milk, nutritional yeast, and a dash of soy sauce to taste. Use an immersion blender to blend some of the millet mixture to really amp up the creaminess factor. Season with salt and pepper to taste. Garnish with fresh parsley.