Breakfast Polenta Bake Recipe

Name: Breakfast Polenta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Extra Virgin Olive Oil; 3 cups Water; 3/4 cups Cornmeal; 1/3 cups Nutritional Yeast; 1/2 teaspoons Pink Himalayan Sea Salt; 1/4 teaspoons Pepper; 3/4 cups Corn Kernels (fresh, Canned Or Frozen); 4 Tablespoons Vegan Cream Cheese; 1/2 cups Canned Fire Roasted Diced Tomatoes; 2 Tablespoons Hot Sauce (more Or Less Depending On The Sauce And Your Spice Level); 1/4 cups Cilantro

Servings: persons

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

1
Preheat oven to 400u00b0F. Oil a 9-inch cast iron skillet with olive oil and set aside.
2
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.
3
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.
4
Pour mixture into the oiled cast iron skillet, then add 4 dollops of the vegan cream cheese.
5
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.
6
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.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon Extra Virgin Olive Oil, 3 cups Water, 3/4 cups Cornmeal, 1/3 cups Nutritional Yeast, and more.

Yes, Breakfast Polenta Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Polenta Bake

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