?Chicken? and Creamy Grits

• 2 cups plain soymilk
• 1/2 cup quick-cooking grits
• 6 1/2 oz. shredded soy cheese, mixture of Parmesan, mozzarella and romano flavors, or as desired
• 1 Tbs. olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 oz. sliced mushrooms
• 6 oz. soy chicken strips
• 2 cups roasted whole tomatoes, crushed and with juice
• Salt and freshly ground pepper to taste

1. Bring soymilk to a boil in large saucepan over medium-high heat.
2. Slowly whisk in grits, stirring to combine well.
3. Sprinkle in shredded cheese, and stir.
4. Reduce heat to medium-low, cover pan and cook for about 10 minutes, stirring occasionally, or until grits become thick and creamy.
5. Remove from heat.
6. Meanwhile, heat oil in large skillet over medium heat.
7. Add chopped onion, green bell peppers and mushrooms, and saute 5 minutes.
8. Add chicken strips, crushed tomatoes with juice, salt and pepper.
9. Continue cooking, about 10 minutes more.
10. Spoon grits onto individual plates, top with vegetable mixture and serve.

soymilk, quickcooking grits, soy cheese, olive oil, onion, green bell pepper, mushrooms, soy chicken, tomatoes, salt

Taken from www.vegetariantimes.com/recipe/chicken-and-creamy-grits/ (may not work)