Polenta Breakfast Casserole

This Polenta Breakfast Casserole in some ways is the vegan equivalent of a quiche without the crust. It takes a little bit of time to prepare, but is the perfect dish if you’re having guests for brunch or just to treat yourself on a lazy Sunday like I did today. This recipe is based on a recipe by Alicia Silverstone called Polenta Casserole with Seitan. I modified her recipe slightly, which is what I’m posting here.

 

Ingredients:

1 1/2 cups polenta or cornmeal
5 cups of water
1 medium size head of cauliflower cut in large pieces
2 pinches of sea salt
1 package of Gimme Lean vegan breakfast sausage
1 shallot
1 small yellow onion
2 cloves of garlic
1 cup of frozen corn
6 asparagus spears
1/3 cup of soy milk
1 1/2 tablespoons of soy sauce
1/4 – 1/2 cup chopped parsley
2 green onions
olive oil

Directions:

  • Bring water, polenta, and salt to a boil in a large pot and then reduce heat. Simmer the polenta for 30 minutes stirring frequently. If you don’t stir it, it will stick and get lumpy. In a separate pot steam the cauliflower until soft. It will get mashed into the polenta later so it should be a mash-able consistency.
  • Preheat the oven to 350 degrees. Lightly oil an 8×8 casserole dish with a little olive oil.
  • Prep your veggies. Chop the onion and shallots, asparagus, and parsley. Press or mince the garlic.
  • Saute the onion, shallots, and garlic. Then crumble up the sausage and saute it until the edges get a little crispy.
  • Layer the vegan sausage in the casserole dish. Then put the corn, asparagus, onions, garlic, and shallots in an even layer on top.
  • Remove the polenta mixture from the heat after the 30 minutes. Add soy milk, and soy sauce. Mash the cauliflower and polenta together until there are no large cauliflower chunks. Add the chopped parsley and shallots and mix well. Taste to see if you need more salt or want to add other seasonings. Next time I make this I may add in some garlic powder and other seasonings to spice up the polenta a little.
  • Spoon the polenta mixture into the casserole dish as the top layer. Smooth the top with a spatula, poke a few holes in the surface, and pour a little soy sauce on top.
  • Bake for 30 to 40 minutes, then let it cool 15 minutes before serving.
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4 thoughts on “Polenta Breakfast Casserole

  1. Hey there, I am really excited to make this for my family on Easter. How much water is needed? I don’t see the measurement for that.

    Thanks so much!

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