8 years ago

Green Grits

switched up traditional hot cereal, topped it with vegetables and made it

4 servings

Preparation time: 45 minutes


  • 3 cups baby
  • ⅛ cup (about
    3-4 leaves) fresh basil, chopped
  • ½ cup water
  • 3 cups Full
    Circle Organic Chicken Stock, low sodium
  • 1 cup Organic
    Valley 2% Milk
  • 1 cup Bob’s
    Red Mill Corn Grit Polenta
  • ⅛ teaspoon Lunds
    & Byerlys Sea Salt
  • Pinch of ground
    black pepper
  • 3 tablespoons Greek
    Gods Plain Yogurt
  • 1 medium avocado,
    pitted and sliced
  • 1 cup organic
    cherry tomatoes, sliced in half
  • ¼ cup Lunds
    & Byerlys Roasted Sunflower Seeds, unsalted
  • 4 teaspoons California
    Olive Ranch Olive Oil


Place the kale
and basil in food processor and process until greens turn into a paste, adding
the water and scraping down the side until you have a smooth paste. Set aside.

In medium
saucepan combine chicken stock, milk, grits, salt and pepper. Bring to a boil.
Stir, cover pan and reduce heat to low.

stirring frequently, for 12-15 minutes. Turn heat off and let rest, covered,
for 10 minutes.

Right before
serving, stir in green mixture and yogurt. Divide between 4 bowls and divide
avocado, tomatoes, sunflower seeds and olive oil evenly between each bowl.
Serve immediately.


Calories: 350 Total
Fat: 16g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 5mg Sodium: 220mg
Carbohydrate: 42g Fiber: 6g Sugars: 5g Protein: 10g

Nutrition content of this recipe is calculated by a
registered dietitian nutritionist. Due to variations in ingredients and
measurements, values are approximations. Nutrients provided for this recipe
represent values based on the best available information. This information is
not intended to treat or diagnose. Please consult your physician for diet recommendations
specific to your personal needs.