Step 1

In a pot, add the coconut milk, water, salt and bring it to a boil. Whisk in the grits and whisk until it thickens, over low heat.

Step 2

Cover the pot and let it cook for 30 minutes, stirring every 10 minutes.

Step 3

While the grits are cooking, add a couple tablespoons of the oil from the can of jackfruit to a skillet and heat it over medium heat. Add the onions and cook until translucent.

Step 4

Add the garlic and cook for a minute, and then add the jackfruit. Cook until the jackfruit gets some color.

Step 5

Add the tomatoes, salt and pepper. Once the tomatoes release their juices, add the water and simmer until everything becomes saucy.

Step 6

Turn off the heat and stir in the basil, lemon juice, and taste for seasoning. Serve over