PLANT-BASED MEATBALLS OVER MUSHROOMS AND GRITS

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4 portions (3 meatballs with ragut and 1/2 cup grits)


12	Gardein® Meatless Meatballs
	MUSHROOM RAGOUT:
2 tbsp	Olive oil
2 tbsp	Shallots, minced
2 cloves	Garlic, minced
1-1/2 lbs	Mixed mushrooms (cremini, oyster, shiitake, or king trumpet), sliced
1 tbsp	Tomato paste
1/2 cup	Dry sherry
1 cup	Vegetable stock
2 tbsp	Vegan butter or olive oil to finish
	Salt and pepper, to taste
	GRITS:
2 quarts	Water or vegetable stock
1 cup	Stone-ground grits
1 cup	Heavy (whipping) cream or plant-based alternative
2 tbsp	Unsalted butter or vegan butter
	Salt to taste
4 oz	Shredded white Cheddar cheese

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Cook meatballs according to package directions.
Step 2

Mushroom Ragout:
Heat olive oil in a sauté pan. Add shallots and cook until translucent. Add garlic, then mushrooms; cook until browned and moisture evaporates.
Step 3

Stir in tomato paste and cook for 1 minute. Deglaze with sherry or white wine (optional), then add stock and reduce by half. Finish with vegan butter and fresh thyme. Season with salt and pepper.
Step 4

Grits:
Bring water or stock to a boil. Whisk in grits; reduce to low heat and stir frequently for 25-30 minutes until creamy. Stir in heavy cream, unsalted butter, finish with cheese
Step 5

Add grits to a bowl, then top with mushroom ragout and meatballs. Garnish with microgreens.

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