Morning Glory Polenta

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.

DSC_0001

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.

DSC_0003

This dressing is tossed onto a heap of arugula once that’s been quickly wilted in a dry pan.

DSC_0002

Put it all together, and you’ve got a very satisfying way to start the day.

DSC_0004

Enjoy!  xo

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s