This breakfast polenta is the perfect meal for those days when you want something different, but have no idea what to make. It's comforting, filling, and easy to customize. This recipe is gluten-free, dairy-free, and vegan-friendly.
Preheat the oven to 400°F. Toss the tomatoes and zucchini with one tablespoon of olive oil, season with salt and pepper, and place everything in a single layer on a parchment-lined baking sheet. Cook for 30 minutes, flipping halfway through.
Add the water, milk, and salt to a medium saucepan and bring to a boil. Once boiling, pour in the polenta with one hand while continuously whisking with the other hand. This helps prevent clumping.
Reduce heat to low and simmer whisking often for about 5 minutes as the polenta starts to thicken. Then, cover and cook for 25-30 minutes, stirring every 5 minutes.
Taste the polenta to see if it's done. When it is, remove it from the heat, and add the two tablespoons of butter. Stir it in a little, then put the lid back on for an additional 5 minutes (still off the heat).
Serve it up immediately in a bowl and top with the roasted veggies, a drizzle of olive oil, fresh herbs, and flakey salt. Plus any other additional toppings if desired.
See the substitutions & variations section for more ideas on how you can customize your breakfast polenta.