Savory Egg-Free Breakfast Polenta Bowl
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Why I Love This Recipe
Polenta has its origins in Northern Italy and was historically used as a staple for farmers, showcasing its humble beginnings before gaining popularity worldwide.
Ingredients You'll Need
1 cup polenta (or cornmeal)
4 cups vegetable stock
1 tablespoon olive oil
1 zucchini, diced
1 bell pepper, diced
1/2 cup cherry tomatoes, halved
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup shredded vegan cheese
Fresh basil leaves for garnish
Directions
Start by preparing the polenta. In a medium saucepan, bring 4 cups of vegetable stock to a boil.
Slowly whisk in 1 cup of polenta, reducing the heat to low. Cook, stirring frequently, for about 20 minutes until thickened.
While the polenta is cooking, prepare the vegetable topping. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the diced zucchini and bell pepper to the skillet and cook for about 5 minutes.
Toss in the halved cherry tomatoes, season with 1 teaspoon of dried oregano, salt, and pepper. Sauté for another 3 minutes.
Once the polenta is cooked, stir in 1/2 cup of shredded vegan cheese until melted and incorporated.
Spoon the polenta into bowls, top with the sautéed vegetables, and garnish with fresh basil leaves.
Serve warm and enjoy!
Pairs Well With
Alcoholic: Prosecco. Non-Alcoholic: Pineapple juice
Questions, Comments & Reviews
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