Ingredients

1 cup yellow corn grits or 1 cup cornmeal

1⁄2 cup unsweetened soymilk

1⁄4 cup nutritional yeast

1 tablespoon pompeian robust extra virgin olive oil

1⁄4 teaspoon ground turmeric

salt and pepper, to taste

8 ounces white mushrooms, thinly sliced

2 roma tomatoes, finely chopped (about 1 cup)

3 tablespoons balsamic vinegar

1⁄2 teaspoon garlic powder

1⁄2 teaspoon onion powder

2 cups white beans, drained and rinsed

2 cups Baby Spinach, chopped

2 tablespoons pumpkin seeds, for garnish

Directions

In a medium saucepan, add grits and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.

2.To the grits, add non-dairy milk, nutritional yeast, Pompeian Robust Extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste.

3.Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add Pompeian Organic Balsamic Vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.

4.Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.

5.Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.