A vegan, hot and savory breakfast that will stick to your ribs!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 1 teaspoon Extra virgin olive oil
- 3 cups Water
- ¾ cups cornmeal
- ⅓ cups nutritional yeast
- ½ teaspoon Himalayan pink 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 Coriander
Preparation
Preheat the oven to 400ºF. Oil a 9 inch cast iron skillet with olive oil and set aside.
Bring the water to a boil in a medium saucepan and slowly add the cornmeal while whisking continuously. Once all the cornmeal has been added, lower the heat to medium.
After about 5 minutes, the polenta should be reconstituted and fluffy, making big bubbles. It was my experience. Your cornmeal may take longer to get to this stage. Add nutritional yeast, salt and pepper, mixing until combined. Then add the corn kernels, mixing well.
Pour the mixture into the oiled cast iron skillet, then add 4 spoonfuls of vegan cream cheese.
Using a blender, dice the canned tomatoes and hot sauce until smooth but still a bit thick. Pour over polenta mixture. Using the back of the spoon, smooth the top while keeping it a little rustic.
Bake for 15 minutes or until a crispy crust forms around the edges. Remove from the oven and let cool slightly for about 5 minutes. Garnish with cilantro and serve immediately.
