Breakfast Polenta with Field Roast Mexican Chipotle Sausage and Daiya Cheddar

29 Jan

For all you hungry Mexican food aficionados who enjoy a hearty, (a bit spicy) and savory breakfast or brunch, but have grown tired of the omnipotent tofu scramble, I give you this: The power of polenta – for breakfast!

Call me a fat kid, I don’t care, but when I couldn’t decide between oatmeal and muffins, I made oatmeal cakes, and when I couldn’t decide to only eat oatmeal cakes for breakfast – I made this too. And thank the vegan kitchen gods I did! I couldn’t stop eating it. In fact, I made enough for two (so I could save some for later), but I ate the whole thing! Oh boy.

This was inspired by my recent trip to NYC where I had brunch at a little restaurant in the lower east side called, Caravan of Dreams. I got the french toast. My best friend got the polenta. When our food came out, it was obvious I would be secretly seething with jealousy no matter how good my french toast was.

Need I say more? Oh yes, on thing more: enjoy!

(makes 4 servings)

1 cup Daiya Cheddar Style Shredded Cheese
1/2 cup fresh cilantro, chopped
3/4 cup water
1 cup polenta (or regular cornmeal – I used Bob’s Red Mill)
1 – 15oz can organic corn, drained and rinsed
2 Tbsp extra virgin olive oil
2 Field Roast Mexican Chipotle sausages, crumbled
1 pint organic cherry tomatoes, halved
1/2 small red onion, chopped
1/2 can organic black beans, drained and rinsed
salt and freshly ground black pepper, to taste
Tofutti Sour Cream, to serve, optional


Preheat the oven to 425 degrees.

Put the Daiya Cheddar and the cilantro in a small bowl and mix to combine. Set aside.

In another bowl, mix together the water, polenta, and corn. Add salt and pepper to taste. Pour into a 13 x 9, 2 quart glass baking dish and bake for 25 minutes, until water is absorbed and polenta is tender, but not too dry.

In a non-stick skillet, add the olive oil and the sausage and cook on medium-high heat, until browned, 7 to 8 minutes. Lower the heat and add the tomatoes; simmer until they exude their juices, stirring occasionally. Add the onion and cook for another 3 to 5 minutes. Don’t let them become translucent, you want them to still be colorful and a little crunchy. While this is happening, place another non-stick skillet on medium high heat and warm the black beans. Remove from heat after about 4 or 5 minutes.

Cut the polenta into squares and serve on individual plates. Top with sausage mixture, then beans, then cilantro and Daiya. Add Tofutti Sour Cream, if using.


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