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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


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


  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.