Grits Smothered with Mustard Greens

Sharon Palmer/ The Plant-Powdered Dietitian - Photo credit to Sharon Palmer

8 Servings (1/2 cup of grits and 3/4 of greens)

Ingredients

• 3 cups water
• 1 cup uncooked corn grits (polenta) – Look for whole grain grits (such as Bob’s Red Mill) made from whole corn, rather than de-germinated 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.
• 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
• 1 teaspoon celery salt
• ½ teaspoon dry mustard
• 2 bunches mustard greens coarsely sliced
• 1 tablespoon sesame seeds, toasted

Instructions

1. 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.
2. 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.
3. 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.