While my weekday morning breakfast is almost always a smoothie, on the weekends I sometimes like to make heartier fare. Today, Queenie and I enjoyed the “Morning Glory Polenta” recipe from Salad Daze: The Hot Knives Vegetarian Cookbook by Alex Brown and Evan George. These two lads (aka the Hot Knives guys) have created all kinds of tasty salad recipes in this book (one of my other faves is the “Kale & Potato Breakfast Salad” – yum), including this polenta dream bowl. I couldn’t find the recipe online anywhere, so I’m just going to give you the gist. You can wing it from there or check out the book for the details.
There are three components to the dish. One is a big pot of herbed polenta that is simmered in veggie broth. The polenta contains pumpkin, sesame and sunflower seeds, as well as shredded carrot and a smidge of shredded coconut. These items give it a wonderful taste and texture and make it quite filling.
There’s also a lovely vinaigrette that the authors have dubbed “Mimosa Dressing,” that has citrus zest and juice, olive oil and champagne vinegar. Delish.
This dressing is tossed onto a heap of arugula once that’s been quickly wilted in a dry pan.
Put it all together, and you’ve got a very satisfying way to start the day.