Autumn Brunch Polenta or Grits
and water with 1 cup dry grits or polenta When throroughly cooked, stir in until well-blended:
1/2 to 2/3 c freshly Portabella or other mushrooms, sauteed in Earth Balance margarine
1/4 c toasted chopped walnuts
3 T parmesan/asiago/romano and 1/4 c sharp chedder cheese (vegetarian)
2 T. nutritional yeast (vegan) and /14 c vegan cheese sub (vegan)
Finely chopped rosemary or thyme (optional)
Add plenty of salt & pepper to taste and additional Earth Balance if desired. Serve as is or pour into loaf pan to chill, and saute the slices in Earth Balance before serving.
Serve with stewed plums and hot coffee. Would also be a fine lunch or supper served with steamed broccoli, French bread & a glass of wine.