Category: Høstbolle
Kremete, drømmende gryn, men vi byttet ut mais med hirse, et eldgammelt glutenfritt frø som gir deilig tekstur. Spinat, basilikum og portobellosopp kompletterer basen, mens næringsgjær, cashewsmør og olivenolje gjenskaper den glatte, osteaktige grynteksturen du kjenner og elsker, bare uten gluten og meieriprodukter. Et komplett måltid for én porsjon, porsjonert bare for deg, klart på minutter.
The millet base gives these grits a nutty little bite that regular corn grits just don't have, and the portobello chunks are actually substantial instead of those sad little slivers. I ate it straight from the bowl standing at my counter and went back for a second serving.
I was skeptical about swapping corn for millet but the texture is honestly better, kind of nutty and it holds up without getting gluey. The portobello pieces are substantial, not those sad little slivers you usually get.
The millet base gives these grits such a nice chewy texture instead of the usual mushy corn feel. The portobello mushrooms are hearty enough that I didn't miss having meat, and the nutritional yeast adds a subtle savory kick.
