Welcome back Rachel; author of Rachel in Veganland! Rachel has asked to update her bio to mention she has moved to Durham, NC. Her first post on VBU! titled Not Skinny was incredibly popular and poignant. You can see her second post Tahini Chickpeas here. Please welcome Rachel for a third time with a savoury breakfast idea! You can follow Rachel’s posts through email, and find her on Twitter, Facebook, Instagram, and Pinterest. Welcome back Rachel!
Well, growing up from the South I guess that breakfast polenta is called grits. That’s how I grew up with it. But after trying out my first go at polenta a week or so ago I decided to jazz up those old grits that never quite appealed to me when I was a girl. I used my favorite Daiya flavor in the mix and topped it all off with a sliced up Tofurky Italian Sausage and topped it all off with some cilantro and diced tomatoes.
Savory Breakfast Polenta
4 cups water
1 cup cornmeal
1/2 teaspoon salt
1 Tablespoon nutritional yeast
1 Tablespoon vegan butter
2 Tablespoons diced Daiya wedge (I used jalepeno garlic)
Toppings: 1 Tofurky sausage, sliced into 1/4 slices, fresh cilantro, diced tomato, diced Daiya wedge, diced tomato
Bring water to a boil, then slowly whisk in cornmeal, ensuring there are no lumps. Add in butter, nutritional yeast, and salt. Lower heat and continue to whisk until polenta thickens, then add Daiya. Brown sausage in a separate pan. Ladle into bowls, top with sausage, cilantro, and diced tomato. Serve immediately.
This is the perfect savory and fancy breakfast that’s jazzy enough for a weekend and quick enough to make before a busy weekday.
Simple, elegant, clean and of course wholesomely delicious!
