There is zero, zilch, nada, no egg, in this recipe. Totally Vegan! But it sure looks like Eggs Benedict, don’t you think!? It’s amazing what you can come up with when you are zeroing in on a half empty fridge. Polenta? Check. Avocado? Check. Tomato? Check. Leftover Coconut Cream from my raw (dehydrated) crepes recipe? Check. Want something savory? Check. Wanting eggs benedict for lunch? Sold to the girl in the pjs at noon! A fun and fresh brunch for one, two…or even six!
The cilantro/coriander really take center stage for this recipe. I really love how the hot polenta and the fresh vegetables add that extra layer of complexity. The texture is just amazing! I love polenta when it has that crispy crust.
It’s such a perfect amalgam of traditional meets unusual. My taste buds did a happy dance with this one. There is so much flavor I wanted to throw a party! Okay, I admit…I think I always want a party. Good food is meant to be shared. 🙂
I found this player to show you how to layer the polenta. Take a look…[jwplayer player=”1″ mediaid=”226″]
Also let me know if you know of a free plugin like this without the watermark in the corner! I’d be much more eager to do more videos like this.
Corn, or in this case, polenta is a great source of energy! Just make sure you buy it GMO free. Yes, sweet corn is usually on the Clean 15 list. But that doesn’t mean it isn’t genetically modified. I actually can’t think of a more GMO food product than this one. Make sure you are supporting and voting organic with your shopping so the farmers that choose not to go GMO are supported. It can be quite a battle for farmers to stay GMO-free for corn.
- 1/2 lb. Polenta
- 1 tsp Paprika
- 1 tsp Pepper
- 1 tbsp extra virgin coconut oil
- 2 tbsp Cilantro
- 1 tomato
- 1 avocado
- 1 tsp parsley (optional)
- 2 tbsp lime+2 tbsp coconut cream
- (adapted from my original crepes recipe):
- Meat from 1 young coconut
- 2 tbsp fermented coconut water
- 1/4 tsp vanilla extract
- 2 tsp maple syrup
- dash of coriander (I used 4 whole seeds)
- Put coconut oil in a skillet on medium heat
- Slice Polenta in thin slices and put in skillet
- Sprinkle the paprika and pepper on each side of the Polenta
- Leave in the skillet until the edges of the polenta are crispy
- Puree Coconut Cream ingredients together in a high speed blender
- Slice tomato and avocado in thin slices
- Mince Cilantro
- Once the Polenta is cooked, assemble, alternating polenta, then avocado, then cilantro, tomato, then polenta again
- Top with coconut cream sauce and more cilantro and dried parsley.
- Lastly, throw a party to show off your awesome creation!