People are always asking me for a really quick and easy meal ideas, so I’ve made a ‘Quick and Easy’ categorie in the recipes so you can have them all in one place. And this recipe is my number one go-to quick meal, and it’s really, really good when you’re feeling really, really lazy.
I first got into grits when I lived in Texas – and for the uninitiated, grits are a dish made from cornmeal/polenta and are a popular dish the Southern US. Traditionally it’s served with butter and cheese for b’fast but we’re not so down with that here. My version is served with avocado (lots of) and nutritional yeast, and you can pretty much eat it whenever you damn well like. It’s creamy and savoury and a lil bit cheesy but it’s the hot sauce that gets it poppin’. It’s a good option for people who don’t like sweet b’fast, but I’m not above making it for a late night snack too.
The idea is that you can make the base and then add in whatever veggies you have lying around – roasted tomatoes, garlicky kale, some pea shoots like I’ve done here, or just keep it simple with avocado and hot sauce (my fave is Cholula or Franks).
Not much else to tell you, other than this whole thing comes together in about 20 minutes. And you can make extra and heat it back up later for some even lazier leftovers. And for those of us taking care of our lady parts – this guy is real high in beta-carotene.
- 1 cup polenta
- 3 cups vegetable broth (I like the Marigold vegan brand) + 1 cup water
- 1/3 cup nutritional yeast
- S+P to taste
- Hot sauce
- Pea sprouts, roasted tomatoes, mushrooms, garlicky kale (or whatever greens/veggies you got)
- Bring the broth to a boil in a pot, turn the heat down low and whisk the broth up and slowly pour the polenta in. If you do this stage to fast then the grits will be all lumpy and gross so take your time. Once all the polenta has been added, stir it a few times to make sure there aren't any lumps hiding in there and then cover the pan and let it cook for about 20 minutes, stirring every few mins so it doesn't stick. The mixture should be really thick and sticky, but add more water if you think it needs it. Once the polenta is cooked, add the nutritional yeast and mix well. Season with S&P
- Scoop the cooked grits into a bowl and top with avocado, veggies, hot sauce, and more pepper.
Catch you later!