So this happened for dinner last night. I've now made it twice- cause I can't get e n o u g h.
Look, I'm from the south. Grits are a big part of my life. I've loved grits for quite a long time. Corn anything- is my favorite, except weirdly enough, actual corn on the cob. Lol. I'll take it any other way though!
So I'm going to give you the gift of this recipe cause you have to have it- and make it for yourself. Soooooo goooooood. Right in time for fall weather. It'll warm you right up ;) Enjoy.
What you'll need:
3 cups of unsweetened almond milk
1 cup Organic Bob's Red Mill Polenta/Grits
2 cloves of minced garlic (optional, but not in my opinion hehe :)
1/2 cup marinara/and or tomato basil sauce (Home made or store bought)
1/2 cup diced mushrooms
Steamed kale (Or any veggie)
Bring 3 cups of unsweetened almond milk to a boil.
Then pour in polenta and minced garlic, slowly and stirring. For about 5-10 minutes.
I like to keep my polenta creamy-and not on the harder side- As you can see from my photo above.
But if you'd like to have your polenta more solid, you can continue to cook it on a low heat for a bit longer, Stirring occasionally.
*In a separate sauce pan - Sautee mushrooms with the sauce of your choice ( I use TJ's Organic Tomato Basil Sauce, cause I love it ) and cook until mushrooms are nice and tender.
*In a separate pan steam kale or spinach, or any green of your choice :)
Now put it all together!
I put polenta- then topped it with the kale, then topped that with the mushroom marinara, then topped it all off with my FAVORITE, why cashew cheese of course :) I have several cashew cheese recipes!
Enjoy ya'll! <3
So I looooooove grits, let me tell ya. Lets not forget - I'm originally from Georgia :) Now me eating 'vegan' grits, 15 years later, maybe would've sounded a bit strange to me back in the day. But hey! Things change- and for the better :)
I love Bob's red mill Polenta/Grits. Their organic, and yumm.
What I do --->
* Boil 3 cups of unsweetened almond milk
*Add in 1 -2 cloves minced garlic (I love garlic , so I put 2 :)
*Add in 1 cup of Polenta/Grits then reduce to a simmer and stir
*Keep on a low heat for about 3-5 minutes, while stirring.
Keep stirring and on heat, until your desired consistency. I like to keep mine
creamy :) I made such a great polenta dish for dinner last night and forgot to take a picture :( It was that good)
- So I'll have a recipe coming soon for that.
* I topped my grits with my cashew cheeze & avocado.
So this is my little tricky trick for having 'pizza' but without feeling like poop afterwards. Can be totally vegan- can also not be. Most important thing for me, is just to make sure that the pita is 100 % whole wheat. If you want gluten free, sure go for it.( FYI I have no problem with gluten, I actually have a problem when I don't have it :o ) *But none of this crazy chemicall-y stuff. It's ridiculous. Should truly only have like 1-2 ingredients. Mine has 1.
Now anyway- toppings are up to you!
Let the fun begin!
Place your pita on a pan lined with parchment paper.
Put either pesto (I have a great recipe :) Or pizza sauce, I actually used tomato basil sauce.
Then I put spinach and also sliced mozzarella.
But toppings are up to you! Go crazy with veggies! :) I l o v e d my pizza. On this particular one I had added goat cheese on top- but you can always add a little of my cashew cheese instead. (Which I will be doing from here on out.) #GoingVegan #Challenge #Reaccepted
I baked mine, in the oven at 450, for about 10-15 minutes. Up to you how crunchy you'd like your crust :)
Alright ya'll enjoy!