Green Grits

Switch up the traditional hot cereal and make it savory. Top with vegetables instead of fruit.
Servings 4 servings
Prep Time 20 minutes


  • 3 cups baby kale
  • 1/8 cup fresh basil leaves chopped, about 3-4 leaves
  • 1/2 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
  • 1/8 tsp Lunds & Byerlys sea salt
  • a pinch Black Pepper ground
  • 3 tbsp Greek Gods plain yogurt
  • 1 avocado, medium pitted and sliced
  • 1 cup organic cherry tomatoes sliced in half
  • 1/4 cup Lunds & Byerlys roasted sunflower seeds unsalted
  • 4 tsp California Olive Ranch Olive Oil


  1. Place the kale and basil in food processor and process until greens turn into paste, adding the water and scraping down the side until you have a smooth paste. Set aside.
  2. In medium sauce pan combine chicken stock, milk, grits, salt and pepper. Bring to a boil, stir, cover pan and reduce heat to low. Simmer, stirring frequently, for 12-15 minutes. Turn heat off and let rest covered for 10 minutes.
  3. 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.