A few weeks ago I met up with some blogger gals in New York City at the uber-trendy The Smith on the upper West Side. While the atmosphere was deafeningly loud, the food was delicious. I had their special—Tuscan Eggs—and a side of cheesy polenta. I scooped out the eggs and set them aside, replacing them with the polenta. And have been thinking about that brunch ever since. So here’s my completely vegan and gluten-free version. Bonus, it’s really easy to make!
You can make this by simply assembling pre-made foods and baking for 20-30 minutes, or you can make the sauce and polenta yourself. If you use pre-cooked polenta in a tube, it will look a bit neater than mine. You can also make the polenta a day ahead. In that case, spread it into an oiled rectangular pan and refrigerate. You’ll be able to cut the polenta into squares and pop it on top.
vegan, gluten-free, reduced-sugar diets
If you are celiac, make sure you buy gluten-free polenta, which is processed in a certified GF facility.