Polenta Breakfast Muffins

Ingredients

  • 1 1/2 Cup Corn Meal
  • 5 Cups water
  • 1 Medium Size Onion
  • 1 Green Pepper
  • 3/4 Cup Chopped Mushrooms
  • 3 Vegan Breakfast Links (I used Tofurky Brand)
  • 1/2 Cup of Nutritional Yeast
  • 1/2 of Vegan Cheese (I used Shredded Cheddar Daiya Cheese)
  • Paprika
  • Salt
  • Pepper

 

 

Directions

  • Boil 5 cups of water
  • While water is boiling – saute veggies, paprika, salt, and pepper
  • Once water is boiling slowly add corn meal and stir while adding
  • After corn meal has absorbed water, add in saute mix, nutritional yeast, cheese and stir until cheese is melted
  • Preheat oven to 350
  • Place mixture in your choice or pan (I used cupcake pan to make it an easy on the go Breakfast)
  • Cover pan Bake for 20 minutes
  • Uncover pan and Bake for 20 more minutes
Recipe yields about 12 “muffins” – It was an extra big muffin pan
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