1 cup Cereal, hot, corn grits (yellow), dry (or cornmeal, organic)
3 cup Water
1/2 cup Flax milk, unsweetened (or any unsweetened non-dairy)
1/4 cup Nutritional yeast
1 tbsp Extra virgin olive oil
1 dash 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)
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.