I have to leave my house by 6:30 in the morning. If I want a decent breakfast, it needs to be prepared ahead. I like muffins and cereal as much as the next girl, but I love savory breakfasts. I'm not a coffee drinker, so other big, strong tastes are just what I need to wake me up and get going.
The Millet and Spinach Polenta with Sundried Tomato Pesto from Vegan with a Vengeance is perfect for this. The last time I made this polenta, I did the pan fried method. While that was really delicious, it was a little greasy, and I'm trying to cook things so they are more healthful. This time, I formed the polenta in mini muffin tins and cooked them under the broiler. This method is suggested in Veganomicon (broccoli polenta). I'm notorious for burning things under the broiler, so I don't put the polenta nearly as close as it says in V'con. I "broil" it on my regular top oven shelf (about 7-8 inches away from the top) and just cook it longer. It usually takes me about 20 minutes until it's lightly browned. As per usual, I replaced the basil in the pesto with fresh parsley.
Served with some celery or carrot sticks and my big water bottle, this is a perfect start to my day.
It's also good for lunch or dinner. I've even been known to grab one (or two) of the mini muffins right out of the refrigetor, dip it into the pesto and eat it cold. Yummy!
1. The baked/broiled version of this polenta warms up great in the oven or in the microwave. So go ahead and make a whole batch even if you are the only one that will be eating it. I've had it around for 4-5 days and it stays fine. It might even last even a little longer, but I'll probably never find out ;-)
2. I like to have dishes straight from the oven/stove the first time I eat them. Since I wanted them for Sunday morning breakfast, I made the pesto and mixed/formed the polenta on Saturday evening. Then Sunday morning, they were ready to take out of the tins and pop in the oven while I was getting ready for church.