Tangy-Sweet Sprouts on (Un)Cheesy Grits
Cheesy Grits Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 238.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 227.1 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 7.7 g
- Protein: 11.2 g
View full nutritional breakdown of Tangy-Sweet Sprouts on (Un)Cheesy Grits calories by ingredient
Introduction
Vegan Parmesan in naturally buttery cornmeal really boosts the richness and comfort factor of this dish, and when crowned with caramelized, sweet-sour-spicy Brussels sprouts it's a holiday-type meal you can have any time of year! Adapted from p. 161 of The Vegan Girl's Guide to Life my Melisser Elliot. Serves 1. Vegan Parmesan in naturally buttery cornmeal really boosts the richness and comfort factor of this dish, and when crowned with caramelized, sweet-sour-spicy Brussels sprouts it's a holiday-type meal you can have any time of year! Adapted from p. 161 of The Vegan Girl's Guide to Life my Melisser Elliot. Serves 1.Number of Servings: 1
Ingredients
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Sauce
1 tsp balsamic vinegar
1/2 tbsp maple syrup
dash tamari (or soy sauce if you can have gluten)
1 clove garlic, crushed
dash liquid smoke
1/2 tsp chili powder
1/4 tsp cumin
3 tbsp water
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Polenta
3/4 cup + 2 tbsp water
Pinch salt
1/4 cup Bob's Red Mill Corn Grits - I like these because they're CERTIFIED GF
1 tbsp vegan parmesan
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Sprouts
150 g brussels sprouts, halved
1/2 tsp Kosher salt
1/2 tsp coarse black pepper
Directions
In a small dish combine balsamic vinegar, syrup, soy sauce, garlic clove, liquid smoke, chili powder, cumin and water. Set aside.
Bring a small pot with 3/4 cup + 2 tbsp of water to a simmer and add the salt.
Stir in the grits and cook on low, stirring frequently, for 30 minutes. Mix in the vegan parmesan and pour into a shallow dish. Keep warm.
Meanwhile, in a non-stick pan coated with PAM, saute sprouts until browned on all sides, about 5 minutes. Sprinkle with salt and pepper and arrange cut-side up in the pan.
Pour in the balsamic mixture, cover and reduce heat to medium-low. Cook 3 minutes, then flip sprouts, recover and cook 4 minutes longer.
Uncover the pan and simmer 3 minutes, until the liquis has mostly absorbed. Remove from heat and spoon over the polenta.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Bring a small pot with 3/4 cup + 2 tbsp of water to a simmer and add the salt.
Stir in the grits and cook on low, stirring frequently, for 30 minutes. Mix in the vegan parmesan and pour into a shallow dish. Keep warm.
Meanwhile, in a non-stick pan coated with PAM, saute sprouts until browned on all sides, about 5 minutes. Sprinkle with salt and pepper and arrange cut-side up in the pan.
Pour in the balsamic mixture, cover and reduce heat to medium-low. Cook 3 minutes, then flip sprouts, recover and cook 4 minutes longer.
Uncover the pan and simmer 3 minutes, until the liquis has mostly absorbed. Remove from heat and spoon over the polenta.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.