Saturday, September 02, 2006

Recipe: Easy Breakfast Polenta Scramble

This recipe is my own creation. I sometimes eat this scramble (and often crave it) for weekend breakfasts. It is one of those meals that you could eat at any time of day. Let me know what you think if you try it.


1/3 pk Polenta (comes in a 510g tube),sliced & quartered, or homemade
1 tsp olive oil
½ cup vegetable stock or broth
1 tsp tomato paste, or something tomatoy on hand (maybe even finely chopped tomatoes, sauce, salsa)
small amts of onion chopped
small pieces of random veg (I used zuchini, broccoli, & thinly sliced carrot, mushrooms are a good addition). About ¼ cup of each.
Greens (few leaves sliced), i.e spinach or something similar
1 tsp apple cider vinegar
½ tbsp soy sauce (or to taste)

Optional goodies:
Chopped fresh basil (dried might be nice too)
sesame seeds

Heat olive oil slightly in large frying pan or wok. Add onion, then polenta and vegetables, stirring occasionally. In a separate bowl, mix together tomato paste and stock. When veggies are somewhat softened (but still crisp), add the stock & tomato paste mixture to the pan. Heat for a couple more minutes, adding apple cider vinegar, soy sauce, greens, basil, and sesame seeds. Stir and serve. Polenta will be soft but not entirely broken up, and veggies will be still a bit crispy but cooked through.

Just enough of a tomatoy taste to compliment the basil, but this is not a tomatoy tasting recipe.

Idea: Frying or broiling polenta separately might maintain a tougher consistency, but the soft polenta is nice.

Serves 1 Generously


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