Gluten-Free Lover’s Grits Accompaniment Grilled or Fried Veggies

A Sunday morning breakfast that’s perfect for the harvest season πŸ½πŸ˜‹.

Bob’s Red Mill grits are gluten, wheat and dairy free. It’s a great πŸ‘ choice if you are watching your sodium and cholesterol intake. You will love the per serving nutrition facts:

  • Saturated Fat 0
  • Cholesterol 0mg 0
  • Sodium 0mg 0

For a tasty meal, cook-up some grilled veggies πŸ… 🌢 for the topping.

Ingredients:

  • 1 cup Bob’s Red Mill Gluten-Free Grits
  • 1 cup water
  • 1 tomato πŸ… (chopped in 1 inch chunks)
  • 1 cup organic vegetable broth
  • 1 cup cilantro
  • 1/2 cup bay leaves roughly torn
  • 2 cups spinach
  • 1/2 cup cashew milk
  • 1 shallots (chopped)
  • 1 cup red pepper (chopped 1 inch chunks)
  • 1 cup yellow pepper (chopped 1 in chunks)
  • 2 garlic cloves (minced)
  • 1 tablespoon vegan butter
  • 1 tablespoon olive oil
  • 1 teaspoon dill
  • 1 teaspoon dried basil
  • 2 teaspoon pepper
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon sea salt
  • 1 teaspoon onion powder (can substitute for 1 cup yellow onion chopped)
  • 1/4 teaspoon cayenne pepper or to taste (optional)

InstructionπŸ‘©πŸΌβ€πŸ³:

  1. In a medium nonstick pot, add grits, rinse with warm water and drain. Add water and vegetable broth. On medium heat, bring to a boil and turn down to simmer.
  2. Frequently stir to avoid lumps. As grits thicken, add cashew milk, butter, 1 teaspoon pepper and 1/2 teaspoon salt.
  3. Turn on low and cover. If grits become stiff, add a little water and mix well. Grits should be creamy.
  4. In larger sauce pan, add oil, peppers, tomatoes πŸ…, shallots, garlic, dill, 1 teaspoon pepper, basil, onion powder, 1/4 teaspoon salt and cayenne pepper. Fry or grill for 3 minutes.
  5. Add spinach, bay leaves, cilantro. Cook for 1 minute.
  6. Pour grits on plate or in bowl and top with veggies. Add dash of salt and pepper if needed.

Serve immediately 🍡🍽

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