Vegan Crispy Polenta Rounds
A delicious alternative to eggs on your vegan eggs benedict!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
- 1 cup Dried Polenta (Cornmeal)
- 2 cup Water
- 1 tsp Salt
- 2 tbsp Nutritional Yeast
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Soy Sauce
- Oil for greasing
- Vegan Butter for frying
Grease a small 12-hole mini cupcake tray with some oil (or grease 6holes of a regular 12-hole muffin/cupcake tray).
In a saucepan, place polenta, water, garlic powder, salt and nutritional yeast. Place on low-medium heat and cook for about 7-10 minutes until polenta gets really thick.
Once thick, turn the heat off and stir in the soy sauce until well in corported.
Spoon polenta mixture into the cupcake holes, pressing the mixture firmly in.
Refrigerate overnight.
The Next Day
In the morning, release polenta rounds from their moulds.
You might like to turn the oven on to keep the polenta rounds hot while you make hollandaise after (I did this!)
To cook (only cook as many as you want to eat), heat a generous amount of vegan butter in a non-stick saucepan. Fry polenta cakes on one side for 2-3 minutes until crispy. Don’t flip too soon because the polenta will stick to the pan - give it a chance to crisp up! Flip and then fry the other side for a few minutes until golden and crispy!