Starting with breakfast or brunch couldn't be easier! It looks like you've been cooking for hours, but you can be making this delicious delight while you are getting ready for your day. It's the perfect way to start the day and I've included both vegetarian and vegan options of my Roasted Tomato and Polenta Cakes. From left to right here are my options: Southwestern Cilantro, Cheddar and Chipotle; All American Perfectly Poached; Greek Feta, Kalamata and Thyme; Italian Margarita Style.
I'm posting this a few days early so you can get prepared for the big day!
No matter which variety you choose, you will need the following:
- Prepackaged Quinoa Polenta or you can use my recipe for Brown Rice Polenta from OMG! That's Allergy Free?
- Fresh, ripe tomatoes
- Roasted or caramelized garlic
- Olive oil spray
- Italian Margarita Style - Buffalo or vegan mozzarella and fresh basil
- All American Perfectly Poached - Fresh goat cheese and an organic egg
- Greek Feta, Kalamata and Thyme - Sheep's milk feta, or Almond Feta (from OMG! That's Allergy Free), chopped Kalamata olives and fresh thyme
- Southwestern Cilantro, Cheddar and Chipotle - Goat's milk cheddar or vegan cheddar cheese, chipotle and cilantro
If you like, the night before prep a few of your ingredients to make this quick and easy.
Grate or crumble cheese, chop olives, wash and separate herbs, slice tomatoes and polenta, then and line your cookie sheet with parchment paper. You are now set and ready for morning!
1. Preheat oven to 375 degrees.
2. Slice polenta into 1/2 inch rounds and spray both sides lightly with olive oil.
3. Slice ripe tomatoes, sprinkle with salt and pepper, top with garlic and spray lightly with olive oil.
4. Place polenta on one end of a cookie sheet lined with parchment paper and the tomatoes on the other end; bake until tomatoes are lightly caramelized and the polenta is slightly crispy - about 15 minutes . . . Just long enough to take a shower! :)
5. If you are making the All American Perfectly Poached version put water into your pan and bring to a boil. I poach my eggs in a poaching cup. If you are using one, lightly oil or butter the cup and add the egg. Set aside while the water is heating.
6. Carefully place roasted tomato on polenta, top with cheese and return to the oven for about 7 minutes. . . . Just time to get dressed! :) If you are poaching an egg, place the poaching cup in the water and cover. Cook 4-7 minutes depending upon the way you like your eggs . . . Just time to get dressed! :)
7. Remove from oven and top with olives, herbs or egg.
8. Serve with fresh spinach, baby kale or a blend of baby greens and lots of love . . .
Happy Valentine's Day A Little Early!