Serves 1.  This is a wonderful recipe for those cold mornings when you do not want to spend more than ten minutes making breakfast.  It is warm and cheesy, what else can you want or need?  The vegetables could be switched with just about anything you have in your fridge.  I always have bok choy but you can use any leafy green vegetables.



1c water
1 tsp chickenless broth (any vegan broth works)
1/4c dry cornmeal


Cheezy Greens Topping:

5 cherry tomatoes, sliced in half
1/2c bok choy, chopped
2 tbsp nutritional yeast (hopefully enriched with B12)
1 garlic, minced
2 tbsp onion, minced
1 tbsp vegan butter (optional – I did not use but would be great!)


To Make the Polenta:

1.  Bring the chickenless broth to a boil in a small pot.  Tip:  If you place the lid on the pot, it will save time by reaching boiling point faster.

2.  While whisking, pour in the cornmeal.  Whisk for a few minutes until it starts to thickened.  Turn off the heat and place the lid on while you make the topping.


To Make the Cheezy Greens Topping:

1.  Heat a frying pan on high with 1 tbsp of water.  Throw the tomatoes, garlic and onion into the frying pan.  Sauté until onions are translucent and tomato halves are lightly browned.

2.  Add the nutritional yeast and stir in another tablespoon of nutritional yeast.  It should look nice and creamy.  If not, go ahead and place another tablespoon in the mixture.  If you are not watching your fat and/or calorie content, go ahead and place a tablespoon of vegan butter in to make the mixture really rich and creamy instead of the water.



Scoop the polenta into a bowl.  Top with the cheesy greens topping.  Enjoy! ☆☆☆


Nutritional Information:

218 calories
39 carbs
2 g fat
13g protein