- 3 cups water
- 1 cup uncooked corn grits (polenta; see Notes)
- 1 reduced sodium vegetable bouillon cube, gluten-free
- ¾ cup unsweetened plain plant-based milk
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 2 medium garlic cloves, minced
- Pinch of cayenne pepper (see Notes)
- 1 teaspoon celery salt
- ½ teaspoon dry mustard
- 2 bunches mustard greens (about 20 ounces total, coarsely sliced)
- 1 tablespoon sesame seeds, toasted
- In a small covered pot over high heat, bring 3 cups of water to a boil. Reduce the heat to medium, add the grits and vegetable bouillon, and stir with a whisk until smooth. Cover the pot and cook for 6 minutes, stirring frequently with a whisk to prevent sticking or lumping. Stir in the plant-based milk, cook for approximately 2 minutes, cover, and remove the pot from the heat. Set aside.
- While the grits are cooking, heat the olive oil in a very large skillet or sauté pan. Add the onion and sauté for 3 minutes. Add the garlic, cayenne, celery salt, and mustard, and sauté for an additional 3 minutes. Pile the sliced mustard greens into the pan and cook for an additional 4 to 5 minutes, until the greens are just wilted, tender, but bright green. Allow the greens to reduce in volume before you start stirring.
- Pour the hot grits into a large casserole dish or serving dish. Cover with the cooked greens and sprinkle with toasted sesame seeds. Serve immediately.
*Look for whole grain grits (such as Bob’s Red Mill) made from whole corn, rather than degerminated corn. Some brands of grits call for different amounts of water; adjust the water as necessary according to package directions.
Increase the amount of cayenne pepper if you like spice.
*Variations:Try wild greens, such as dandelion greens, lamb’s quarters, sorrel, or chickweed, in this recipe. You may require more or less cooking time in step 2, depending on the type of green.
*Nutrition analysis per serving: 128 calories, 4g protein, 21g carbohydrate, 3g fat, 0g saturated fat, 4g fiber, 1g sugar, 223 mg sodium
*Star nutrients: Folate (30% DV), vitamin A (142% DV), vitamin C(156% DV), vitamin K (393% DV), calcium (19% DV), iron (12% DV), manganese (18% DV), potassium (11% DV)
*This recipe is from Plant-Powered for Life by Sharon Palmer, RDN
- Serving Size: 1