Pomegranate Polenta Breakfast Bowl

Make the polenta. For traditional polenta (follow package instructions for quick cooking polenta), bring stock or water to a boil in a medium saucepan. Slowly pour in dry polenta as you stir. Let it come back to a boil about 15 to 30 seconds, then reduce heat to medium low, or until the polenta is barely bubbling. Stir almost constantly until polenta is soft to the bite and thickened, but pourable, about 45 minutes. Stir in olive oil, 1¼ teaspoons salt, and black pepper to taste. Distribute amongst five resealable, microwavable containers.

Add enough water to a saucepan (the same one you used for the polenta, cleaned, to save dishes) that the steamer basket sits just above it. Bring water, with empty steamer basket, to a boil over medium high. Add spinach, cover, reduce heat to just below medium, and steam for 6 to 8 minutes, until beginning to wilt. Turn off heat and uncover spinach after another minute. Use tongs to distribute amongst the five containers, then sprinkle each with salt and pepper to season spinach.

Each day, reheat one bowl in the microwave at power level 7 or 8 until warm as desired. Top with pine nuts and pomegranate arils, which are best stored in separate containers until serving.

Note: The recipe is vegan, gluten free, egg free, and can easily be made nut-free. For a nut-free substitution, top bowls with toasted sunflower or pumpkin seeds.