Bring water to a boil and whisk in grits, lower temp to simmer and leave uncovered for 15 to 20 minutes, stirring occasionally so grits don't stick to the bottom of the pan.
When you have about 8 minutes left on the timer begin your toppings. In a medium cast-iron or sautee pan, warm up 2 tbsp of olive oil on medium-low heat.
Add the onions and basil and saute for 3 to 5 minutes, until they start to brown.
Add garlic, tomatoes, navy beans, and sautee for a minute mixing ingredients.
Put a lid on top for about a minute to get a little moisture, or you can add a splash of water and then throw in the spinach.
Cover to steam for about 1 to 2 minutes until wilted and remove from heat.
When grits are done cooking remove from heat. Stir in olive oil and nutritional yeast until dispersed evenly.
Add toppings and enjoy!
