The Pioneer Woman Tasty Kitchen
Profile Photo

Breakfast Polenta Bake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A vegan, hot, savory breakfast that will stick to your ribs!

Ingredients

  • 1 teaspoon Extra Virgin Olive Oil
  • 3 cups Water
  • ¾ cups Cornmeal
  • ⅓ cups Nutritional Yeast
  • ½ teaspoons Pink Himalayan Sea Salt
  • ¼ teaspoons Pepper
  • ¾ cups Corn Kernels (fresh, Canned Or Frozen)
  • 4 Tablespoons Vegan Cream Cheese
  • ½ cups Canned Fire Roasted Diced Tomatoes
  • 2 Tablespoons Hot Sauce (more Or Less Depending On The Sauce And Your Spice Level)
  • ¼ cups Cilantro

Preparation

Preheat oven to 400ºF. Oil a 9-inch cast iron skillet with olive oil and set aside.

Bring water to a boil in a medium saucepan and slowly add cornmeal while continually whisking. After all the cornmeal is added, turn heat down to medium.

After about 5 minutes, the polenta should be re-constituted and soft, making big bubbles. This was my experience. Your cornmeal may take longer to get to this stage. Add nutritional yeast, salt and pepper, mixing until combined. Then add corn kernels, mixing well.

Pour mixture into the oiled cast iron skillet, then add 4 dollops of the vegan cream cheese.

Using a blender, pulse diced, canned tomatoes and hot sauce until smooth but still a little chunky. Pour over polenta mixture. Using the back of the spoon, smooth over the top while still keeping it a bit rustic.

Bake in the oven for 15 minutes, or until a crispy crust forms around the edges. Remove from oven and let cool slightly for about 5 minutes. Top with cilantro, and serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Hashbrown Casserole with Ham
Profile Photo by Krystle in Breakfast
Crispy hashbrowns, fluffy eggs, and ham come together in this easy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Fluffy Buttermilk Pancakes
Profile Photo by simmering essence in Breakfast
In all the years I’ve made these, we’ve never gotten tired...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Vegan Acai Oatmeal
Profile Photo by AD Kitchen in Breakfast
We use acai super powder to make a Vegan Acai Oatmeal...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Cinnamon Coffee Cake
Profile Photo by Krystle in Breakfast
What's not to like about this cake with a rich cinnamon...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 11 Level: Easy


Easy Vanilla Oatmeal
Profile Photo by AD Kitchen in Breakfast
The smell and the flavor of vanilla in the morning will...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy