1 cup yellow corn grits or cornmeal

1/2 cup unsweetened non-dairy milk

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 Pompeian Organic Balsamic Vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 cups white beans, drained and rinsed

2 cups baby spinach, chopped

Pumpkin seeds, for garnish


  1. 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.

Source: Emilie Eats