Polenta Breakfast Bowls

 I don't cook polenta often enough. I love it and it's super easy. I got this idea from a Forks Over Knives recipe I saw online. This is super easy and tasty and filling. It serves four so we had breakfast for two days.

• 1 cup polenta
• 1 tablespoon nutritional yeast
• 1 15-ounce can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1 cup prepared salsa
• 1 ripe avocado, cut in half
• Garnish: finely chopped red onion and hot sauce

Cook the polenta according to package directions. When done add nutritional yeast. Stir and set aside.

Combine black beans, chili powder and 1/4 cup of water to a small saucepan. Heat over medium-low heat until warmed thorough.

Divide the polenta into 4 bowls. Top each with 1/4 of the beans, 1/4 cup salsa and 1/4 of the sliced avocado. Garnish with cilantro leaves, onions and hot sauce.

I assembled the extra bowls in Tupperware and stored in the frig. Reheated them on 'reheat' in the microwave for about a minute and a half.

Enjoy!!!

Creamy Polenta and Red Wine Mushrooms

If you don't like mushrooms, just wait until the next post. If you like mushrooms please continue. This is amazing. I adapted this recipe from one that Lauren Hartmann had on her blog. I think polenta is my new obsession. This would be good with a side salad or a small serving of green vegetable.

Creamy Polenta

• 1 can light coconut milk
• 2 1/2 cups water
• 1 1/2 teaspoon salt
• 1 cup polenta
• 1 tablespoon nutritional yeast (nooch)

Red Wine Mushrooms

• 6 cloves garlic, chopped
• 16 ounces mushrooms, sliced (I used baby bellas)
• 1 teaspoon Italian Seasoning
• 1/2 cup red wine, vegan
• 3/4 cup vegetable broth
• 2 teaspoons corn starch
• salt and pepper to taste

Start the polenta. Bring coconut milk, water and satl to a boil in a medium sauce pan. Then add teh polenta in a slow steady stream, whisking the entire time. Make sure you pour slowly and whisk so you don't get lumps.

Reduce heat to low and simmer for 10-12 minutes, stirring occasionally so it doesn't stick. Once it's done add the nutritional yeast, give it a final stir and set polenta aside.

Heat 2 tablespoons of vegetable broth or water to a boil and add garlic. Saute for one minute.

Add mushrooms to skillet.Saute for about 5 minutes until they have released their juices and have reduced some.

Now add the seasoning and red wine. Simmer about 7 minutes until mushrooms have absorbed most of the wine.

Whisk together the veggie broth and corn starch in a small ramekin. Add it to the mushrooms and simmer a few minutes until it slightly thickens.  Season with a pinch of salt and some pepper.

Put some polenta in a bowl and top with the mushrooms. I garnish with a little fresh chopped red onion. Enjoy!

Polenta with Mushrooms & Spinach

Ya'll this is the creamiest polenta ever. Probably due to that entire can of full-fat coconut milk. But this meal also comes together sooo fast. Be sure you have all of the ingredients prepped before you begin and you can be eating in less than 30 minutes. No kidding.

Polenta

• 1 cup polenta
• 1 can full-fat coconut milk, divided
• 1 1/4 cups vegetable broth + more for cooking mushrooms
• 3 tablespoons nutritional yeast

Mushroom/Spinach Topping

• 1 small sweet onion, sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons low sodium soy-sauce
• 4 cups spinach, roughly chopped
• salt and pepper to taste

Polenta
Bring 3/4 cup coconut milk and broth to a boil in a pot. Stir in polenta using a whisk.

Reduce heat to low and continue to whisk 1-2 minutes to avoid lumps.

Cover and let simmer for about 10 minutes (check the package directions), stirring occasionally. As it gets thick add a splash of coconut milk. You want to eventually use the entire can.
Once the polenta is done remove from stove top.  Add nutritional yeast and stir.

Mushroom Spinach Topping
Add some broth to a skillet. Add mushrooms and onions and cook about 3-4 minutes.

Add minced garlic and cook 30 seconds more.

Add soy sauce and spinach and cook 1-2 minutes until spinach is wilted.
Season with salt and pepper.

Serve polenta with the topping.

Enjoy!!

Pinto Beans over Creamy Polenta

I love polenta and don't cook with it often enough. Jack and I had this for dinner one night the beginning of the month. It was delicious. If you can't find polenta you can use grits, just don't get the quick cooking kind. Basically they are both ground corn.

I always suggest that you get out all of your ingredients and prep/cut veggies prior to actually cooking. This way there are no surprises.

For Beans:

• 1 cup sweet onion, diced small
• 1 jalapeno, de-seeded and de-veined, minced
• 3 garlic cloves, minced
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes 
• 1 tablespoon maple syrup
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 bottle (12 oz) beer
• 1 package (5.5 oz) vegan bacon, cut into bite-sized pieces
• 1/4 cup cilantro, chopped
• 1/2 lime, juiced

For the Polenta:

• 1-1/2 cups water
• 1 cup plain, unsweetened almond milk
• 3/4 cup polenta
• 2 tablespoons vegan butter 
• 1/8 teaspoon salt

Garnishes:

• chopped cilantro, green onion, lime wedges

In a large soup pot saute onion and jalapeno with a tablespoon of water until soft, about 3 minutes. Add water, a tablespoon at a time to keep things from sticking.

Add garlic and cook about 2 more minutes, add water as necessary.

Add the pinto beans, diced tomatoes, maple syrup, tomato paste, chili powder, cumin and salt to pan. Stir well.

Add the beer and turn heat to medium. Simmer 20-25 minutes, stirring occasionally, until mixture is thick like chili.

Meanwhile cook vegan bacon according to package directions, until brown and crispy.

Add chopped bacon to beans and stir well.

Add cilantro and lime juice, taste and adjust seasonings if necessary.

Cook polenta. Combine water and almond milk in a saucepan. Bring to a simmer over medium-low heat. Slowly stir in polenta, be sure to whisk while adding so you don't get clumps. Simmer until polenta is thick and creamy, about 15 minutes. Stir occasionally to keep it from sticking. Add vegan butter and salt.

To serve, divide the polenta between four bowls and top with a generous helping of beans. Garnish and enjoy!

BBQ Chickpea & Crispy Polenta Bowls...

I found this recipe over at Half Baked Harvest and knew I had to try it. Oh my GOSH, so amazing. Below is my pic of this amazing bowl and above is the link to the original recipe. I didn't change a thing except I used nooch for the parm it called for and a mixed salad blend for greens.

Go make this, you won't be disappointed. We WILL be having it again soon. AND  you can use a store bought hummus if you want faster, easier,etc.

Polenta Bake

I have to start this post with an announcement. My blog is 6 years old today!!! Happy birthday Glo's Kitchen!!!

I hope you enjoy visiting and getting ideas of plant based recipes to try. I sure enjoy making these post and having you drop by.

So, without further ado, Polenta Bake. I based this recipe on the one over at Sweet Earth Kitchen. 

• 2 tablespoons extra-virgin olive oil
• 1 package Sweet Earth Seitan Grounds
• 1 medium red onion, diced
• 1/2 medium eggplant, diced
• 1 large zucchini, sliced lengthwise, then cross (into half moons)
• 1 large yellow squash, sliced lengthwise, then cross (into half moons)
• 1 medium red bell pepper, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup water
• 10 ounces baby spinach
• 1 1/2 cups marinara sauce
• 1 tube prepared polenta, sliced lengthwise into 6 slices
• 1 package Go Veggie vegan mozzarella shreds

Preheat oven to 450. Heat oil in a large non-stick skillet. Add grounds, eggplant, zucchini, squash and bell pepper.

Cook, stirring occasionally, until vegetables are tender, 4-6 minutes.

Add salt, pepper, water and spinach. Cover and cook until spinach is wilted, stirring once (about 3-4 minutes.)

Add marinara sauce to the skillet and heat through.

Slice polenta.

Place polenta in a single layer in a 9x13 baking dish sprayed with oil.

 Sprinkle with half of the cheese.

Add the vegetable mixture from skillet.

Sprinkle with remaining cheese.

Bake until bubbly and cheese is melted, 12-15 minutes.

Let stand for 5-7 minutes before cutting.

Enjoy!