Creamy vegan polenta
On chilly mornings, nothing warms the bones like a bowlful of creamy polenta. Dotted with sun-dried tomatoes, this soothing breakfast is good for easing into the day. Serves 4 as a side, 2 as a meal.
Servings: 4 people
Calories: 134kcal
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 clove garlic minced
- 2 cups vegetable broth or 2 cups water + ½ vegetable bouillon cube
- ⅔ cup fine grain polenta
- ¼ cup plain non-dairy milk
- 1 Tablespoon nutritional yeast flakes
- 2 Tablespoons sun-dried tomatoes chopped small
- Salt and pepper to taste
- Optional toppings: Beans, sautéed greens, roasted vegetables, or cooked vegan breakfast sausage
Instructions
- Bring a small pot to a medium heat. Add extra virgin olive oil, and sauté garlic. Once garlic is translucent and fragrant (about 3 minutes), add broth (or water and bouillon cube, if using). Bring broth to a boil.
- Once it has reached boiling, lower to a simmer and slowly add polenta, stirring constantly.
- Once polenta is thick and pulls from sides (about one minute), add plain non-dairy milk, nutritional yeast flakes, and sun-dried tomatoes. Stir to combine, and add salt and pepper to taste. Top with any of the optional toppings.
Nutrition
Calories: 134kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Sodium: 483mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 2.3mg | Calcium: 23mg | Iron: 0.7mg
