Dairy-Free & Egg-Free Italian Baked Polenta Breakfast Bowl

Ingredients

• 1 cup Polenta (coarse ground)
• 4 cups Vegetable Broth
• 2 tablespoons Nutritional Yeast
• 2 tablespoons Olive Oil
• about 225 g Cremini Mushrooms, sliced
• 1/2 cup Sun-Dried Tomatoes, oil-packed, drained
• 2 cloves Garlic, minced
• 1/4 cup Fresh Basil, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2In a large saucepan, bring vegetable broth to a boil. Gradually whisk in polenta, stirring constantly to prevent lumps.
3. 3Reduce heat to low and cook for 30-40 minutes, stirring frequently, until polenta is thick and creamy. Stir in nutritional yeast, salt, and pepper.
4. 4While the polenta cooks, heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes. Add garlic and sun-dried tomatoes and cook for another 2 minutes.
5. 5Spoon polenta into oven-safe bowls. Top with mushroom mixture and bake for 10-15 minutes, or until heated through.
6. 6Garnish with fresh basil before serving.

Related Guides