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Spicy Grits and Greens

From Farm Where Life is Good

<p>Minorly complex recipe with great variety of flavor mixes.</p>
Source: Adapted from Eat Well, Lose Weight (recommended by LK) (Entered by Lara Rasmussen Anderson)
Serves: 4-6

1 Tbsp olive oil
7 oz Gimme Lean vegetarian sausage (1/2 tube) (optional)
1 medium onion, chopped
3 c water
1 tsp chipotle chile peppers in Adobe sauce, finely chopped (optional, hot!)
1/8 tsp sea salt
1/8 tsp ground black pepper
1 c grits (otherwise known as polenta)
1 c greens, rough chop (kale, chard, mustard, boc choi, spinach)
1/3 c Sour Supreme/"Better than Sour Cream" Tofutti brand
1/2 red peppers, roasted, julienne cut
3/4 c Daiya veggie cheese, mozzarella-style, shredded

Step by Step Instructions
  1. In a large skillet, sauté onion in olive oil on low-medium until translucent. Add veggie sausage if you like, and stir/chop it around until cooked and in small pieces. Remove to small bowl and set aside. To the same pan, add water, chile peppers, salt and pepper; bring to boil, then reduce to low simmer. Add grits gradually while stirring; keep stirring on low heat for 5 minutes. Add greens and stir to incorporate. Remove from heat and stir in Sour Supreme. Transfer to greased 9x9 pan or individual ramekins. Spoon veggie sausage/onion mix on top, add few strips of peppers and sprinkle with Daiya veggie cheese. Bake 20 minutes at 350F. Let stand 5-10min prior to serving.