Simple tasty brunch! Smoked tofu and carrot top pesto, creamy mozzarella polenta topped with garlic and basil mushrooms and a little cup of potatoes, tomatoes and scallions in a sweet chilli sauce.
For the polenta:
3:1 ratio of boiling water:polenta
Stir in powder bit by bit and then keep mixing like crazy until the grains burst and you get a smooth consistency.
I add salt/pep and lots of grated art of zen foods mozarella
Combine until melted and scoop into oven proof dish
For the mushrooms:
Sautée chopped mushrooms in
Garlic, olive oil and chopped basil leaves
Pour over the top of the polenta mix and in under the grill to brown for 3 min.
Cube 1 potato
Chop 1 scallion
Dice 2 tomatoes
Into a pan with a splash of sweet chilli sauce
Crumble a stock cube
Too mixture with water
Bring to a boil
Leave to simmer for 20 min or until potato is soft and yummy.
Serve up and smile!