3 cups water
3/4 tsp salt
3/4 cup uncooked quick-cooking grits
2 Tbsps Earth Balance Vegan butter
1/2 tsp minced garlic
1-7oz bottle roasted red bell pepper, drained and diced
4 portobello mushroom caps
1/2-1 tsp black pepper to taste
1/3 cup balsamic vinegar
3 Tbsp honey
Bring water and 1/2 tsp salt to a boil. Add grits, vegan butter, and garlic, stirring with a whisk. Reduce heat and simmer uncovered 5 mins. Remove from heat; stir in red pepper.
While grits cook, heat a large non-stick skillet coated with cooking spray over medium heat. In a large ziplock combine balsamic vinegar and honey. Add caps to bag, seal and toss well. Add caps and ziplock contents to pan; sprinkle caps with 1/4 tsp salt and pepper. Cook caps 3-4 mins per side, covered.
Serve a portobello cap drizzled with sauce and 1 cup grits 🙂