SMOKY GREENS WITH RED BEANS AND GRITS

SERVES 4 PORTIONS

FOR THE POLENTA GRITS

3 cups (720 ml) vegetable broth

1 cup (140 g) polenta grits

1/4 cup (20 g) nutritional yeast

1/4 tsp. black pepper

1/8 tsp. salt, or to taste

FOR THE SMOKY GREENS

1 1/2 tbsp. (25 ml) sunflower oil

1/2 cup (45 g) diced shallots

8 oz. (225 g) cubed seitan

4 cups (200 g) packed chopped hearty greens; stems removed

1 can (15 oz., or 425 g) red beans, drained and rinsed

1 tbsp. (15 ml) maple syrup

1 tsp. apple cider vinegar

1 tsp. liquid smoke

1/4 tsp. smoked paprika

1/8 tsp. cayenne pepper

1/2 tsp. salt, or to taste

NUTRITIONAL VALUES

Calories: 705kcal
Fat: 9.3g (1g S.Fat)
Carbs: 107.3g
Protein: 49.3g
Sugar: 7.6g
Sodium: 1161mg

METHOD

TO MAKE THE POLENTA GRITS
In a pot, combine the vegetable broth, polenta grits, nutritional yeast, and pepper. Bring the mixture to a boil over medium heat, covered with a lid. Adjust the heat to medium-low and continue to cook the grits for 18 to 20 minutes, stirring every 5 minutes. Begin the smoky greens while the polenta is cooking.

TO MAKE THE SMOKY GREENS
In a large saucepan over medium heat, heat the oil. When the oil is hot, add the shallots and seitan and cook for 2 minutes. Then stir in the greens, red beans, maple syrup, apple cider vinegar, liquid smoke, paprika, and cayenne pepper. Reduce the heat to medium-low, cover the pan, and let it sit for 10 minutes, stirring occasionally.

Season with salt to taste once the greens are mostly wilted but not mushy. Divide the polenta among four bowls. Top with the smoky greens’ mixture, season with salt to taste, and serve.

RECIPE NOTES

This recipe can easily be doubled for a family meal or meal prep because all you need are more ingredients and larger pots! Cooking times are only increased by a minute or two in this recipe's expansion.