Ingredients (use vegan versions):

• 2 cups cooked barley
• 1 cup vegetable broth
• 1 teaspoon non-hydrogenated vegan margarine

Directions:

Mash barley to a grits-like texture.
Bring broth to a boil, and add barley grits.
Cook on medium heat, stirring contstantly
until broth is absorbed and polenta is hot.
Stir in margarine.

Transfer to a greased baking dish and bake for 15 minutes.
Slice and serve with gravy.

Alternate serving method: Skip the baking step, and serve
barley grits right from the pot, as you would grits or
mashed potatoes.

Serves: 4

Tags: Vegan