Vegan Breakfast Polenta with Rose-Roasted Plums

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This Vegan Breakfast Polenta with Rose-Roasted Plums recipe is from Aine Carlin’s cookbook, The New Vegan, and is the perfect whole food savory breakfast.

Vegan Breakfast Polenta with Rose-Roasted Plums

Today’s recipe comes from Aine Carlin’s cookbook, The New Vegan. This book is such an amazing reminder of how far along the vegan food culture has come in the last decade. I always try to get vegan at least a few days out of the week and became really into cooking vegan at home when I discovered Isa Moskowitz’s approachable vegan cookbooks in college. Aine takes it to a whole new level with not only approachable and simple recipes but insanely gorgeous modern photos to accompany the recipes. Unlike a lot of vegan cookbooks I’ve come across, she doesn’t rely on processed meat substitutes (tofu, seitan, etc) and instead focuses on whole foods and loading her recipes with veggies (my favorite thing to do for meal time). In addition to breakfast recipes like this one, you’ll find snacks, sweets, weeknight meals, and big gathering recipes in her delicious book.

Vegan Breakfast Polenta with Rose-Roasted PlumsVegan Breakfast Polenta with Rose-Roasted Plums

5 from 1 vote
Vegan Breakfast Polenta with Rose-Roasted Plums

This Vegan Breakfast Polenta with Rose-Roasted Plums recipe is from Aine Carlin’s cookbook, The New Vegan, and is the perfect whole food savory breakfast.

Course: Breakfast
Cuisine: Vegan
Servings: 3
Calories: 153 kcal
Author: Aine Carlin
Ingredients
For the plums:
  • 3 plums , halved and pitted
  • 1/2 tsp allspice
  • 1 Tbsp rose water
  • 1/4 cup agave nector or maple syrup
  • 1 heaping Tbsp brown sugar
  • 1 Tbsp pomegranate molasses
  • 2 star anise
  • 1 small stick of cinnamon
  • 2 Tbsp water
For the polenta:
  • 1 3/4 cups filtered water
  • 1/2 cup polenta (coarse cornmeal)
  • 1/4 cup non-dairy milk (such as unsweetened coconut)
  • 2 Tbsp agave nectar or maple syrup
  • 1 tsp vanilla extract
  • crushed pistachios , to serve
Instructions
  1. For the plums: Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place plums fresh side down on prepared baking sheet and sprinkle with allspice, rose water, agave, brown sugar, and molasses. Add start anise and cinnamon sticks to the pan along with 2 Tbsp water (to keep the fruit from sticking). Roast for 30 minutes or until the plums are soft all the way through. Remove from oven and set aside to cool slightly.
  2. For the polenta: Fill a saucepan with the remaining water and polenta. Bring to a boil, whisking often, and then reduce heat to medium-low. Let polenta cook at a gentle simmer until thickened, about 5 minutes.
  3. Add the milk, agave, and vanilla extract and continue to simmer for another 5 minutes, whisking constantly. Remove from heat.
  4. Divide evenly between bowls, top with warm plums, and sprinkle with pistachios. Serve warm.
Nutrition Facts
Vegan Breakfast Polenta with Rose-Roasted Plums
Amount Per Serving
Calories 153
% Daily Value*
Sodium 10mg0%
Potassium 139mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 285IU6%
Vitamin C 6.3mg8%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Vegan Breakfast Polenta with Rose-Roasted Plums

In other news, I’m getting ready to head back to where I grew up to help my mom move out of my childhood house. She recently bought some property up ‘by the lake’ (our region’s term for ‘Lake Michigan’) and is in the process of building a new house up there. She was really stressed out about selling the house and it ended up going after only 3 days on the market. Her stress has now shifted to getting everything out of the house and we volunteered to help. I’m really happy for her and her next chapter but also am pretty sure that there is a 80% chance I am going to cry saying goodbye to this house. This is the house I grew up in – this house was my “safe space”. It is where I lived before I had any adult anxieties and insecurities. It is where I had birthday parties and sleepovers. It is where I stayed up late and worked on my first “novel” (which was about aliens and wolves – thank you 6th grade self) while chatting with friends on AIM.

I’ve always struggled with change so no better way to try to push past that then to face it head on, right? I just need to get sentimental and then move on, right? Easier said than done.

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Comment

11 Comments

  • sswerdlo
    June 14, 2017

    Gorgeous!!!

  • Considering The Radish
    June 16, 2017

    I’ve never heard of sweet polenta before but this looks brilliant. Good luck with the move- I can’t imagine how emotional you must be with that much history tied to this one place. I hope you get to relive all the good memories and quickly get to make new ones.

  • Natalia
    June 22, 2017

    Oh, this is such a lovely dessert!

  • Luna
    August 17, 2017

    Great recipe, and your pictures are always so beautiful Shelly!

  • Ashley Woodward
    October 17, 2017

    It never really occurred to me to use plums with polenta so this was a discovery for me. Thank you for sharing, I somehow missed this cookbook!

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  • Heloise
    February 9, 2019

    Wow, outstanding! I’m eating potatoes twice a day as my “cleanse” from December Vegan Junk. Vegan 7 years and still haven’t made anything with tofu – spongy texture. I will try this as it looks too delicious.

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  • Petre
    November 7, 2019

    Sounds great however almost 45 min. For breakfast prep. Is a bit too much for me. Would it be possible to prep it ahead of time?

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