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Spicy Grits and Greens
Source: Adapted from Eat Well, Lose Weight (recommended by LK) (Entered by Lara Rasmussen Anderson)Minorly complex recipe with great variety of flavor mixes.
Serves: 4-6
Vegan!
Ingredients
1 Tbsp
olive oil
7 oz
Gimme Lean vegetarian sausage (1/2 tube) (optional)
3 c
water
1 tsp
chipotle chile peppers in Adobe sauce, finely chopped (optional, hot!)
1/8 tsp
sea salt
1/8 tsp
ground black pepper
1 c
grits (otherwise known as polenta)
1/3 c
Sour Supreme/"Better than Sour Cream" Tofutti brand
3/4 c
Daiya veggie cheese, mozzarella-style, shredded
Step by Step Instructions
- In a large skillet, sauté onion in olive oil on low-medium until translucent. Add veggie sausage if you like, and stir/chop it around until cooked and in small pieces. Remove to small bowl and set aside. To the same pan, add water, chile peppers, salt and pepper; bring to boil, then reduce to low simmer. Add grits gradually while stirring; keep stirring on low heat for 5 minutes. Add greens and stir to incorporate. Remove from heat and stir in Sour Supreme. Transfer to greased 9x9 pan or individual ramekins. Spoon veggie sausage/onion mix on top, add few strips of peppers and sprinkle with Daiya veggie cheese. Bake 20 minutes at 350F. Let stand 5-10min prior to serving.
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