Cheesy Grits and Greens with Smoky Mushrooms: Nutritional yeast & vegan butter give grits a cheesy flavor without the cheese. Add shredded vegan cheddar for more cheesy goodness.
Time needed to cook the greens will depend on the type of greens and whether they're fresh or frozen. We used fresh chopped kale, which took 5 minutes to cook. Spinach would take just a minute.
Recipe from Cook the Pantry cookbook ©2015 by Robin Robertson. Photo by Annie Oliverio. Permission from Vegan Heritage Press LLC.
Total Prep & Cook Time: 30 min
Yield: 4 Servings
Nutrition Data, 1 Serving (175g): 241 cal, fat cal 54, 8g protein, 6g total fat, 1g saturated fat, 40g carb, 3g fiber, 109mg sodium, 2g sugars, low Cholesterol, good source Vitamin A, B6, B12, C, K, Folate, Thiamin, Riboflavin, Niacin. Estimated glycemic load 26
This was my first time cooking and eating grits. (I know - where have I been all my life?)
Now I understand why they're called grits though - because they're gritty! I loved this recipe, but I added more water to make the grits more porridge like and not quite so gritty.
Next time I'll cook some millet to go with the divine smoky mushrooms and greens. Yes, my millet will also be cheesy - and porridgy.
I strongly encourage you to use fresh greens if possible, and don't feel you have to stop at 2 cups. Why not four, or six? Keep in mind that 2 cups of fresh greens shrink to much less than 2 cups when cooked.
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