Made the most delicious polenta bake this morning for breakfast (and it’s vegan and gluten free so pretty much anyone can eat it!)
-first preheat your oven to 350 and gather your veggies. I used shallots, potatoes, greens, and sliced portobellos and tomatoes (they were left over from when I made homemade pizza a day or so ago).
-sauté them in a pan until they’re done to your liking. (if you’re using potatoes, slice them thinly and add them into the pan first so they’ll be fully cooked)
-season your veggies with whatever herbs, salts, and spices you want.
(I used a blend of black pepper, sea salt, rosemary, turmeric, thyme, and sage plus a liberal pinch of an herbal blend called Zombie Bait from Worts and Cunning Apothecary)
-Set your veggies aside and make a batch of polenta; it sounds fancy but it’s basically cornmeal, boiling water, and salt. 1 cup cornmeal, 4 cups boiling water, and a tsp of salt is what I typically use. You’ll want to pour the cornmeal and salt into the boiling water and whisk like your life depends on it until it’s the consistency of thick pancake batter.
-Get out a big cast iron skillet and give it a nice light coating of oil
-Pour your polenta into the skillet and top with your veggies. Sprinkle a good amount of Vegan Parmesan (make it or buy it) on top of the whole thing and toss it into the oven for 20-25 minutes.
-At this point you can either take it out and let it cool a bit before slicing or you can turn your oven’s broiler on and get the top of your polenta concoction nice and golden brown (still let it cool for a while before slicing it up)
-Serve with ketchup or salsa if ya want. :)