4 cups of water
1 cup of Polenta
1 cup of Soy Milk
Miyoko’s Butter
Malton Salt
Cherry Tomatoes
Black Olives
Boil 4 cups of water in medium size stockpot, salt the water, add the polenta and reduce the heat to simmer, stirring frequently approx 15 minutes, taste for doneness. As liquid reduces add Soy Milk gradually until you reach the creamy consistency you want. Salt to taste, serve in bowl, topped with Miyoko’s butter, pinch of salt, Cherry Tomatoes, and Black French Olives.
Food and travel can invoke certain memories. This reminded of our travels to Turkey, they always had olives and tomatoes with our breakfasts. And love the taste combination with the warm polenta and vegan butter. This makes a great warming breakfast dish. Hope you enjoy it! What are some of your favorite foods while traveling?
