Flax milk, unsweetened
(or any unsweetened non-dairy)
1/4 cup
Nutritional yeast
1 tbsp
Extra virgin olive oil
1/4 tsp
Turmeric, ground
(ground)
1 dash
Salt and pepper
(to taste)
227 gm
White mushrooms
(thinly sliced)
1 cup sliced
Carrots
1 cup
Frozen green peas
2 tomato
Roma tomatoes
(finely chopped; about 1 cup)
3 tbsp
Balsamic vinegar
1/2 tsp
Garlic powder
1/2 tsp
Onion powder
2 cup
White beans, canned
(drained and rinsed)
2 cup
Baby spinach
(chopped)
4 tbsp
Pumpkin seeds (pepitas)
(for garnish)
Instructions
In a medium saucepan, add corn grits and water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.
To the grits, add non-dairy milk, nutritional yeast, olive oil, and turmeric. Stir; season with salt and pepper to taste.
Warm a greased medium skillet over medium heat. Once hot, add mushrooms, carrots, peas, and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned.
Add the vinegar, garlic powder, and onion powder to the skillet. Cook for 3-5 more minutes until vinegar has thickened.
Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.
Notes:
Nutritional Highlights:
Polenta is naturally gluten-free, polenta is rich in complex carbohydrates and vitamins and minerals such as vitamin A, magnesium, and zinc.
