Description
A vegan, hot, savory breakfast that will stick to your ribs!
Ingredients
- 1 teaspoon Extra Virgin Olive Oil
- 3 cups Water
- ¾ cups Cornmeal
- ⅓ cups Nutritional Yeast
- ½ teaspoons Pink Himalayan 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 Cilantro
Preparation
Preheat oven to 400ºF. Oil a 9-inch cast iron skillet with olive oil and set aside.
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.
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.
Pour mixture into the oiled cast iron skillet, then add 4 dollops of the vegan cream cheese.
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.
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.
