Equipment:
food processor
storage bowl
Ingredients:
1/2 package, 9oz. of polenta, cut into slices
(I bought organic, gmo free)
1/2 cup to 1 cup of vegan milk , or, water
2 TBL light oil
to taste, salt
additions for breakfast sausage sauce:
2 tsp of sage
1/2 tsp of marjorum
1/2 tsp red pepper
dash of black pepper
dash of ground clovesswirl of agave nectar
(keep tasting to see if you need a little more of a certain spice)
additions for hollandaise sauce:
replace some of the milk or water with fresh lemon juice
replace the 2TBL of oil with 3TBL of melted vegan margarine
add a tiny bit of dijon mustard
(keep tasting to see if you need a little more of a certain spice)
Method:
Place all ingredients (except for all of the liquid) into the food processor and blend until smooth, creamy and the spice and salt level you prefer
