Cold mornings require something hearty, warm, and cozy. After shoveling the driveway, the only other thing I want to dig into is something infinitely lighter and more pillowy. Creamy polenta, please.
The steps are simple – sauté garlic, add vegetable broth, a handful of sun-dried tomatoes, a sprinkling of cheesy nutritional yeast flakes, and I’m ready to dig into a bowl. One of the things that makes this breakfast so appealing is that it’s ready in just minutes.
The secret is using my favorite brand of polenta – De la Estancia. It’s not an instant polenta, but it cooks quickly because it’s a very fine grain. While I’ve had polenta in restaurants many times, nothing competes with my own creamy polenta at home. Usually polenta has a coarse, mealy texture that is reminiscent of Cream of Wheat. But this polenta has a texture that is closer to mashed potatoes. It’s a food that just kind of envelopes you like a Grandma’s hug.
The polenta is dotted with sun-dried tomatoes. You can use the oil-packed variety from a jar. Just give them a rinse first to remove any excess oil and then give them a good chop. Or you can buy bagged sun-dried tomatoes. Trader Joe’s sells sun-dried tomatoes that are already julienne sliced in a resealable bag, and they don’t have to be rehydrated before use. They still have their moisture – like raisins or dried figs. (If you only have the sun-dried tomatoes that need to be rehydrated first, that’s fine. Just make sure to give yourself some extra time to soak them before starting breakfast.)
This creamy polenta breakfast is wonderful on its own – especially if you’re a savory breakfast lover like me. However, if you need something even heartier, top it with beans, sautéed greens, roasted vegetables, and/or vegan breakfast sausage. It also plays very nicely with maple syrup.