Sweet Corn Polenta with Fried Egg and Sun-Dried Tomato Relish

A creamy, sweet corn polenta base is topped with a savory egg substitute and a tangy sun-dried tomato relish in this vegan take on a classic dish. Its a filling meal that tastes great any time of the day.

Ingredients:

• 1 cup cornmeal
• 4 cups vegetable broth
• 1 cup sweet corn kernels
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1 tablespoon olive oil
• 4 vegan eggs such as scrambled tofu or store-bought vegan eggs
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• Fresh parsley, for garnish

Instructions:

In a large saucepan, bring the vegetable broth to a boil

Gradually whisk in the cornmeal, stirring constantly to prevent lumps

Reduce heat to low and simmer, stirring frequently, for about 15-20 minutes or until the polenta is thick and creamy

Stir in the sweet corn kernels and nutritional yeast

Season with salt and pepper to taste

In a separate pan, heat olive oil over medium heat

Cook vegan eggs according to package instructions until done

In another small saucepan, combine the sun-dried tomatoes, garlic, balsamic vinegar, and maple syrup

Cook over low heat for 5-7 minutes, stirring occasionally, until the relish is heated through and flavors are combined

To serve, spoon the polenta onto plates, top each serving with a fried vegan egg, and drizzle with sun-dried tomato relish

Garnish with fresh parsley

Enjoy