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Archive for December, 2014

So for breakfast today I wanted to do something different from our usual cornmeal porridge.

Here is the results:

Preheat oven to 425 F.1214141723[1]

In a blender place:

2 cups water

1/2 cup Nutritional Yeast

1/4 cup almonds

1  tsp garlic powder (alter to taste)

1 1/2 tsp onion powder (alter to taste)

1 tsp of cumin or to taste

salt and pepper (optional) to taste

Blend until smooth and creamy. If you have a high speed blender allow to warm up as well.

In a lightly oiled or sprayed baking dish place the following:

1 1/2 cups of stone ground corn meal

1/2 cup chopped red/yellow sweet peppers1214141739[1]

1 cup frozen corn kernels

finely chopped jalapeno pepper 1/4″ or to taste

optional (chopped tomato, some finely chopped olives, finely chopped cilantro)

Pour the mix from the blender over the contents of the baking dish. Add another 4 cups of hot water (use to wash out blender).

Place in preheated oven and bake for 15 minutes. Remove from oven and stir. Place back in oven for a total of 45 to 55 minutes (depending on how well it bakes) until the top is gently firm.

Serve warm. May garnish with a little salsa.

Adapted from this post: savory breakfast polenta

Here are some other ideas I am thinking of trying though will modify to remove the oil and processed vegan cheese:

Vegan Polenta Cakes 

Polenta Scramble

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