Cheesy polenta can be adapted to vegan guests by subbing out your favorite veggie broth and vegan cheese.
This cheesy polenta was a big hit with guests back in December! (There is a vegan version as well.) Although I couldn’t get my mind around polenta for breakfast, the plates came back clean! I will say those sauteed portobello mushrooms were excellent.
We served this with scrambled eggs on the side. Rachael Ray’s version (from which we adapted this) has frico eggs on top. That’s a little too hard to accomplish on the tiny griddle, so we went with our usual creamy scrambled eggs.
Not sure if cheesy polenta is really adaptable to a brunch, but it definitely makes a great dinner! If you’ve never made it before, allow some time to get the polenta to the right consistency.