Vegan Creamy Breakfast Corn Grit / Polenta Bowl with Sesame Bananas

Food has been always my way to connect with other people, learn about different cultures and to enjoy life to its fullest. 

This breakfast bowl was inspired by Geraldine (@eatwithfingers). While I was browsing her amazing feed, I realized that I had never polenta for breakfast before. And trust me. It is so GOOD! I topped it with roasted sesame bananas and juicy cherries. It is so creamy, delicious and easy to make! Best start into the day! Hope you love.

The Recipe

Vegan creamy breakfast polenta bowl with sesame bananas (2 servings)

Ingredients

For the creamy polenta:

1/2 cup / 100 g polenta (corn grits)

1 1/2 cups plant-based milk

dash of cinnamon and cardamom

10 ounces / 300 g vegan vanilla yogurt 

syrup to taste

For the sesame bananas:

4 ripe baby bananas, peeled and cut in halves

sesame

coconut oil for cooking

Instructions

1. In a pot combine corn grits, plant-based milk, cinnamon and cardamom. Bring to boil, then let simmer until polenta has absorbed milk and is soft. Mix with yogurt and add syrup (optional). 

2. In a pan heat some coconut oil. Toss the bananas with sesame seeds and cook on both sides until golden brown.

3. Serve creamy warm polenta with sesame bananas, syrup, chocolate chips, fruits or whatever you desire. ENJOY!