Uhhhh, I was 100% sure I posted this two weeks ago until I saw it in my “Drafts” folder.  Oops!  Anyway…

I recently saw someone post a picture of the polenta scramble they made for breakfast and no joke, I hadn’t been able to get it out of my head since.  I waited the requisite two weeks for that recipe to show up on the internet, but when it didn’t I decided to do it up on my own.  So I put red bell pepper, mushrooms, kale, an avocado and kalamata olives on my grocery list, then woke up one Sunday morning and threw it together.  It ended up being a dream breakfast that Joey and I both loved, so here’s the recipe, just for you!

Vegan Polenta Scramble

• 3/4 cup vegetable broth
• 3/4 cup water
• pinch of salt
• 1/2 cup polenta grits
• 2 T nutritional yeast
• salt and pepper, to taste
• 1T extra virgin olive oil
• 1/2 red bell pepper, cut into slices
• 1/2 cup sliced baby bellas
• 2 cup kale (or a couple of handfuls), de-ribbed and roughly chopped
• 8(ish) kalamata olives, chopped
• 1/2 avocado, cut into slices
• hot sauce (optional)

1. In a small pot, bring broth, water and salt to a boil.
2. Add in polenta, reduce heat, and stir until thickened (about 5 minutes).
3. Remove from heat, stir in nutritional yeast, salt and pepper.
4. Pour polenta into a small pan (I used my bread loaf pan), lined with parchment.  Smooth polenta, then place in the refrigerator for an hour or the freezer for 10 minutes.
5. Meanwhile, heat a skillet then add oil and once hot, add bell pepper and mushrooms and sauté until softened.
6. Deglaze pan with a splash of vegetable broth, then add kale and cook until just wilted.
7. Remove polenta from fridge/freezer, pull parchment out of the pan, then cut polenta into small cubes.
8. Add polenta to skillet, using a spoon to mash some of the cubes (if you want, that is).  Then mix in olives and season once more with salt and pepper.
9. Serve with avocado and hot sauce, if you didn’t just run out and forgot to buy more.

Do it up!