Breakfast polenta is an easy recipe to feed a crowd. This vegan and naturally gluten free recipe features roasted broccoli and mushrooms atop creamy polenta.
Recipe for polenta from Serious Eats.
This breakfast polenta recipe is great for feeding a crowd. It’s just as easy to double the quantities for more polenta, or increase the vegetable ratio.
This is a vegan polenta recipe since it uses water or vegetable broth and no cheese. Leave off the fried eggs.
Be sure your cornmeal is 100% gluten free as it is common for cornmeal to be processed in wheat facilities.
The polenta bowl and vegetables are so filling, I don’t find this recipe needs any kind of meat. However, bacon at breakfast is usually a good bet.
I love the combination of broccoli and mushroom, but you can you whatever vegetables you may have. Roasted cauliflower and carrots, turnips and cabbage. You can wilt kale or other greens instead of roasting, similar to this savory oatmeal. The possibilities are endless.