Chef: Anthony Dissen
Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
2 ½ c water
1 c non-dairy milk
1 c corn grits
¼ t salt (optional)
¼ t ground black pepper
¼ c nutritional yeast
1 large yellow onion, chopped
2 cloves of garlic, minced
2 bell peppers, diced
1 c white button mushrooms, cut into quarters
2 c chopped kale or spinach
½ c water or vegetable broth
3 T chickpea flour
Salt & pepper to taste
Place the water and non-dairy milk into a saucepan and bring to a boil.
Add the grits, optional salt (if using), and ground black pepper.
Reduce heat to medium and whisk until very well combined.
Continue to whisk until the grits begin to thicken and “heave” as they bubble.
Cover and reduce heat to low and allow to cook for another 1-2 minutes.
Turn off heat and allow to sit for 5-10 minutes to finish cooking.
Place a sauté pan over medium heat and add the onions and garlic. Sauté for another 10 minutes, adding water or vegetable broth to keep the vegetables from sticking, if needed.
In a separate bowl, whisk together the water/vegetable broth and the chickpea flour and add to the vegetables.
Stir continuous as the mixture thickens and coats the vegetables, about 5 minutes.
Add salt and pepper to taste and serve on top of the polenta.
Anthony Dissen, MPH, MA, RDN, is a Registered Dietitian Nutritionist specializing in plant-based nutrition and lifestyle medicine. Anthony has been leading community education and culinary demonstration classes for over 15 years, all focusing on whole food, plant-based nutrition. Some specific places in which Anthony has lead culinary education classes include University Medical Center of Princeton, CentraState Medical Center, the Breast Cancer Resource Center of New Jersey, the Kushi Institute, and Gilda’s Club of South Jersey. Please feel free to reach out to Anthony via https://www.instagram.com/anthony dissenrd/ or via AnthonyDissen.com to learn more about his work, or for support in your own wellness journey.