Breakfast Polenta Muffins

And the Cooking Continues!

Ingredients

• 1 1/2 Cup Corn Meal
• 5 Cups water
• 1 Medium Size Onion
• 1 Green Pepper
• 3/4 Cup Chopped Mushrooms
• 3 Vegan Breakfast Links (I used Tofurky Brand)
• 1/2 Cup of Nutritional Yeast
• 1/2 of Vegan Cheese (I used Shredded Cheddar Daiya Cheese)
• Paprika
• Salt
• Pepper

Directions

• Boil 5 cups of water
• While water is boiling - saute veggies, paprika, salt, and pepper
• Once water is boiling slowly add corn meal and stir while adding
• After corn meal has absorbed water, add in saute mix, nutritional yeast, cheese and stir until cheese is melted

• Preheat oven to 350
• Place mixture in your choice or pan (I used cupcake pan to make it an easy on the go Breakfast)
• Cover pan Bake for 20 minutes
• Uncover pan and Bake for 20 more minutes

Recipe yields about 12 "muffins" - It was an extra big muffin pan