Flax milk, unsweetened
(or any unsweetened non-dairy)
Extra virgin olive oil
Salt and pepper
(finely chopped (about 1 cup))
White beans, canned
(drained and rinsed)
Pumpkin seeds (pepitas)
1 cup sliced
Frozen green peas
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 vinegar, garlic powder, and onion powder. 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.
Naturally gluten-free, polenta is rich in complex carbohydrates and vitamins and minerals such as vitamin A, magnesium, and zinc.