There is zero, zilch, nada, no egg in this recipe. Totally vegan! But it sure looks like Eggs Benedict, don’t you think!? The perfect amalgam of traditional meets unusual. My taste buds did a happy dance with this one! There is so much flavor I wanted to throw a party! Okay, I admit…I think I always want a party. Good food is meant to be shared!

Polenta Benedict With Coconut Cream [Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


For the Polenta Benedict:

  • 1/2 pound packaged polenta
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 tablespoon extra virgin coconut oil

For the Toppings:

  • 2 tablespoons cilantro
  • 1 tomato
  • 1 avocado
  • 1 teaspoon parsley (optional)

For the Sauce:

  • 2 tablespoons lime, plus 2 tablespoons coconut cream

For the Coconut Cream:

  • Meat from 1 young coconut
  • 2 tablespoons fermented coconut water
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons maple syrup
  • A dash of coriander


To Make the Polenta:

  1. Put coconut oil in a skillet over medium heat.
  2. Slice polenta in thin slices and put in skillet.
  3. Sprinkle the paprika and pepper on each side of the polenta.
  4. Leave in the skillet until the edges of the polenta are crispy.

To Make the Coconut Cream:

  1. Purée coconut cream ingredients together

To Assemble:

  1. Slice tomato and avocado in thin slices.
  2. Mince cilantro.
  3. Once the polenta is cooked, assemble, alternating polenta, then avocado, then cilantro, tomato, and then polenta again.
  4. Top with coconut cream sauce,amore cilantro, and dried parsley.

    Discover more recipes with these ingredients

  • Avocado


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...