Vegetarian

Tangy-Sweet Sprouts on (Un)Cheesy Grits is for Dinner.

Tangy-Sweet Sprouts on (Un)Cheesy Grits takes 15 minutes to prepare.

Tangy-Sweet Sprouts on (Un)Cheesy Grits takes 45 minutes to cook.

Tangy-Sweet Sprouts on (Un)Cheesy Grits makes 1 servings.

The ingredients for Tangy-Sweet Sprouts on (Un)Cheesy Grits are:

Sauce
1 tsp balsamic vinegar
1/2 tbsp maple syrup
dash tamari (or soy sauce if you can have gluten)
1 clove garlic, crushed
dash liquid smoke
1/2 tsp chili powder
1/4 tsp cumin
3 tbsp water
---
Polenta
3/4 cup + 2 tbsp water
Pinch salt
1/4 cup Bob's Red Mill Corn Grits - I like these because they're CERTIFIED GF
1 tbsp vegan parmesan
---
Sprouts
150 g brussels sprouts, halved
1/2 tsp Kosher salt
1/2 tsp coarse black pepper

Here is how you make Tangy-Sweet Sprouts on (Un)Cheesy Grits:

In a small dish combine balsamic vinegar, syrup, soy sauce, garlic clove, liquid smoke, chili powder, cumin and water. Set aside.Bring a small pot with 3/4 cup + 2 tbsp of water to a simmer and add the salt.Stir in the grits and cook on low, stirring frequently, for 30 minutes. Mix in the vegan parmesan and pour into a shallow dish. Keep warm.Meanwhile, in a non-stick pan coated with PAM, saute sprouts until browned on all sides, about 5 minutes. Sprinkle with salt and pepper and arrange cut-side up in the pan.Pour in the balsamic mixture, cover and reduce heat to medium-low. Cook 3 minutes, then flip sprouts, recover and cook 4 minutes longer. Uncover the pan and simmer 3 minutes, until the liquis has mostly absorbed. Remove from heat and spoon over the polenta.Number of Servings: 1Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Tangy-Sweet Sprouts on (Un)Cheesy Grits is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 238.7

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 227.1 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 7.7 g
• Protein: 11.2 g

The dietary needs meet for Tangy-Sweet Sprouts on (Un)Cheesy Grits is Gluten Free