Grits con Spinaci e Funghi

The portobellos give it that deep, savory bite, and the millet actually holds its texture better than any corn grits I’ve tried. I heated mine with a splash of water and it stayed creamy without turning gluey. Definitely going back for another box.

I was skeptical about millet replacing corn in grits, but the texture is genuinely creamy with a pleasant chew that holds up well. The portobello mushrooms add a rich, earthy depth that makes the spinach and basil pop. This is my new go-to when I need a filling lunch that doesn't weigh me down.

The millet base gives these grits a heartier bite than I was expecting, and it soaked up the creamy texture perfectly. The portobello mushrooms add a savory depth that makes it taste surprisingly indulgent for something gluten-free.