Mushrooms, Kale, and Grits

Adapted from Lidey Heuck's Creamy Vegan Polenta With Mushrooms.

Ingredients

2 cartons of vegetable broth

1 ½ cups grits

1 yellow onion, finely chopped

1 lb mushrooms, trimmed and sliced

2 tsp chopped rosemary

4 garlic cloves, minced

3 tbsp tomato paste

⅔ cup red wine

1 bunch of kale, stemmed and chopped

1 tsp red wine vinegar

1-2 tbsp Nutritional Yeast

Olive Oil

Salt and Pepper

Chopped fresh parsley

Recipe

1. Bring 6 cups vegetable broth to a boil in a large pot. Add salt and whisk in grits, simmer on low. Stir occasionally until thick, about 15 minutes. Turn off the heat, stir in the oil and nutritional yeast. Season with salt and pepper; cover and set aside.

2. While the polenta simmers, heat the olive oil in a skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding olive oil if needed, about 5 minutes.

3. Add the garlic and cook until fragrant, about a minute. Add the tomato paste and stir to incorporate.

4. Add the red wine and cook, stirring occasionally until the liquid is reduced by about half.

5. Add 1 cup of vegetable broth, and bring to a simmer. Add handfuls of kale, stirring until the kale wilts. Add salt and pepper and cook for about 10 more minutes.

6. Remove from heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding broth to loosen if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkle with parsley.