Creamy Grits + Sautéed Spinach & Tomatoes

 

Creamy Grits + Sautéed Spinach & Tomatoes
Ingredients
For the Creamy Grits:
½ cup raw cashews, soaked in water at least 1 hours and up to overnight
⅓ cup finely chopped onion cone #2
1 teaspoon coarse sea salt, divided
4 cups vegetable broth +
¾ cup yellow grits
 
Make Creamy Grits:
Soak raw cashews in water at least 3 hours and up to overnight. Drain cashews and place in a blender with ¼ cup water. Blend until smooth and set aside. Preheat at pan Add onion and ½ teaspoon salt and cook, stirring often, until onion is caramelized, 8 to 10 minutes. Set aside.
⠂Meanwhile, bring 3 cups broth to a boil in a 3 qt sauce pot. Add grits in a slow, but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low. Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and ½ teaspoon salt and cook, whisking constantly, until thickened, another 10 minutes. Stir in creamed cashews and onions. Cover and cook, stirring occasionally, until grits are soft and fluffy, about 30 minutes.

Sautéed Spinach & Tomatoes
2 Tsp butter (vegan)
4 cloves chopped garlic cone #1
2 cups diced fresh or canned tomatoes
1 lb fresh spinach

 Preheat Skillet at 350 degrees – add 2 tsp butter or avocado oil add 4 cloves chopped garlic and sauté until golden brown. Add 2 cups diced fresh or canned tomatoes and sauté a few minutes. Add 1 lb spinach and sauté about 1 minute.