Recipe adapted from Yoga Journal to make it oil-free. Yoga Journal in turn adapted it from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry.

Ingredients
1 large ripe plantain, peeled, cut into 1/2-inch pieces
1/2 tsp ground cinnamon
Corse sea salt
1 1/2 cups coconut milk
1 Tbsp minced ginger
1 cinnamon stick
4 cups water
3/4 cup stone-ground grist
5 Tbsp maple crystals or organic cane sugar

Preparation

1. Preheat oven to 400F. In a small bowl, toss the plantains, connamon, and 1/8 tsp salt. Transfer to a baking sheet lined with parchment and roast, turning to ensure even browning, until crisp on the outside, 12 to 15 minutes.
2. In a small saucepan over medium-low heat, combine the coconut milk, the ginger, and the cinnamon stick. Simmer for 5 minutes, stirring often to ensure that the coconut milk does not boil. Remove from the heat and strain the coconut milk into a small bowl. Set aside.
3. In a medium-sized suacepan, combine 3 cups of the water and 1/2 tsp salt and bring to a boil. Whisk the grits into the liquid until no lumps remain, then return to a boil. Reduce heat to medium low and simmer, stirring occasionally to prevent grits from sticking, until they have absorbed most of the liquid and are thickening, 10 to 12 minutes.
4. Stir in the remaining cup of water and cook for 10 minutes more, stirring occasionally until most of the liquid is absorbed. Stir in the coconut milk and simmer, stirring frequently, until the girts are soft but not runny, 10 to 15 minutes. Stir in the maple sugar.
5. Top with plantains just before serving.