Roasted Peaches and Creamy Breakfast Polenta

• Vegan
• Gluten free

• Produce

  • 2 Peaches, ripe

• Refrigerated

  • 1 1/2 cup Non-dairy milk, unsweetened unflavored

• Condiments

  • 3 tbsp Maple syrup

• Pasta & Grains

  • 1/2 cup Polenta

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3 Pecan

Found on connoisseurusveg.com

Description

Ingredients

• 2 ripe peaches, sliced thinly
• 3 tbsp. maple syrup, divided
• 1 tsp. cinnamon
• 1 1/2 cup unsweetened, unflavored non-dairy milk
• 1 tsp. vanilla extract
• 1/2 cup polenta
• a few pecan pieces (optional)

Directions

• Preheat oven to 375. Spray baking dish or cast iron skillet with nonstick cooking spray. Add peaches, 2 tbsp. maple syrup and cinnamon. Toss to coat peaches. Bake about 20 minutes, or until tender and syrupy.
• While your peaches bake, prepare your polenta. Start by bringing milk, vanilla and 1 tbsp. maple syrup to a simmer in medium saucepan. Add polenta. Cook about five minutes, stirring frequently, or until thick and creamy.
• Spoon into bowls. You can add a little extra milk and/or syrup here if youd like it sweeter and/or creamier. Top with peaches and pecans.