Who ever said you need eggs to make a bangin’ breakfast scramble? I did some experimenting recently and came up with this polenta scramble that is delicious, filling and full of plant-power. It’s the perfect addition to any brunch menu!
I made it a little cheesy with a plant-based cheese sauce. The cheese sauce is made up of cashews, nutritional yeast, veggie broth and salt. The cashews need to be soaked in water for at least two hours or overnight. But other than the soaking, the cheese sauce can be whipped together within minutes. If you have a nut allergy (or you’re crunched for time) you can leave the cheese sauce out and it will still taste great. Just less cheesy (obviously).
This polenta scramble has onions, garlic, baby kale, tomatoes and white beans in it. Not the biggest fan of beans? (I’m looking at you, Sonny 😉 )…that’s fine! Leave them out. Instead, add whatever vegetables you normally like in your scrambled eggs or omelettes. I served it a couple weekends ago with Field Roast vegan apple maple breakfast sausage on the side and lots of fruit. The sausage would also go great in the scramble. A polenta scramble is a delicious, easy way to make your breakfasts just a little more plant-based. Hope you enjoy!
- 1/2 cup cashews, soaked*
- 1 Tbsp nutritional yeast
- 3.5 cups vegetable broth
- 2 Tbsps olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 cup polenta, dry
- 2 handfuls baby kale (approx 1.5 cups)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) cannellini beans
- salt, to taste
- pepper, to taste
- In a small food processor or blender blend cashews, nutritional yeast, 1/2 cup veggie broth and a pinch of salt until smooth. Set aside.
- Next, in a medium pot simmer beans in bean liquid to warm up.
- Meanwhile, in a large skillet heat olive oil over medium heat. Then add onions and garlic. Sauté until onions just begin to brown.
- While onions are sautéing, combine remaining 3 cups veggie broth and polenta** in another medium size pot. Cook according to polenta instructions. (I used De la Estancia brand which cooks pretty much instantly). Add cashew blend to polenta and stir well. Set aside.
- Once onions have begun to brown, pour out excess liquid from the can of diced tomatoes and add tomatoes and kale to skillet with onions and garlic. Continue sautéing until kale just begins to wilt. Drain beans. Add beans and polenta to skillet with veggies. Season with salt and pepper. Stir everything together. Serve warm and enjoy!
Love the scramble idea! I would probably add cheese, but that’s just because I can’t help myself… 🙂
Hi Nick!! Thanks for stopping by!!
I love this idea! Polenta anything is right up my alley – thanks for the clever idea!
You’re so welcome! Thanks for stopping by!
I am loving everything about this breakfast! It looks so wholesome and I am all about savory breakfasts. This is perfect!
Yay!! Glad to hear it Amanda!
This sounds GREAT! I make polenta from the Moosewood Cookbook, and although I have found a lot of uses for it, it’s becoming a little old. I’m going to try this. I know my family will love it!
Yay!! Hope you and your family love it as much as I do!!