This garlic and butter infused dish is perfection. It’s garlicky, but not too garlicky. It’s buttery, but not too buttery. It’s also a perfect healthy combo of sweet and salty. Comfort food at it’s best.
I think it could be a vampire’s nightmare, but a southern vampire would think it’s a lovely dream…THE GRITS!
See the Tips and Tricks section below the recipe for some helpful recipe ideas and substitutions.
Servings: 4-6
Preparation + Cooking Time: 40 minutes
Suggested kitchen tools: a large skillet, a medium sauce pan, baking sheet, parchment paper, knife, measuring cup, measuring spoons, garlic press
Ingredients:
1 cup grits (read the package label to ensure you are purchasing gluten-free grits as some grits are mixed with other grains)
4 cups (32 oz.) water or vegetable broth (I used low-sodium broth)
2 medium sized sweet potatoes, rinsed and cubed into 1 inch pieces
1 bunch kale, rinsed, de-stemmed and torn into small pieces
1 15.5 ounce can cannellini beans
5 cloves garlic, divided
4 tablespoons vegan butter, melted (I used Miyoko’s)
3 tablespoons olive oil (or a high heat oil), divided
salt and pepper
Optional: sunflower or hemp seeds
How-To:
Heat the oven to 425 degrees (F)
Rinse and cube the potatoes. I left mine peeled, but you could peel yours if you’d like.
Place some parchment paper on the baking sheet and add the sweet potatoes. Drizzle 2 tablespoons of olive oil over the potatoes.
Peel 2 cloves of garlic and place in a garlic press. Press onto the potatoes. Sprinkle with some salt and pepper. Slightly mix (with your hands or a spoon) and place in the oven for 30 minutes, stirring at the 15 minute mark.
Make the grits. Place 4 cups water or broth in a saucepan. Heat on high heat until it comes to a boil. Add the grits and stir. Reduce heat to low, cover and cook 20-25 minutes or until done (it will be slightly thickened when done). Stir occasionally while cooking to avoid lumps. When it’s finished cooking, season slightly with some salt and pepper (if desired), leave covered and set aside.
Make the kale. Peel the other 3 cloves of garlic. Add one tablespoon olive oil to a skillet and heat on medium low heat. Press the garlic into the skillet and add the kale. Gently stir and cook until the kale is wilted and soft, about 3-5 minutes. Cover and set aside.
When the potatoes are done, place the rinsed and drained cannellini beans on top of them and toss to combine. (The beans will warm enough with the heat of the potatoes)
Melt the butter (I melted mine for 25 seconds in the microwave)
Assemble the bowls: Place some grits, potato mixture and kale side by side in a bowl and drizzle with melted butter. Optionally top with some ground pepper, salt, hemp or sunflower seeds.
Eat and enjoy!
Tips and Tricks:
This dish is best served hot
Don’t have a garlic press? Just chop it instead.
Keep leftovers in a sealed container in the refrigerator
Don’t like kale? Use fresh spinach
Don’t like grits? Try making quinoa instead.
Want to add some “cheesy” flavor to the grits? Add 1/4 cup nutritional yeast to the grits while cooking.
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
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Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden