Guest Book
Breakfast for omnivores, dairy-free people gluten-free people, vegetarians and vegans

Are you loath to make more than one entry even though your guest list contains more than one person with dietary restrictions?  The following recipe, served often for breakfast at the Adobe Rose Inn, will please everyone.  Its presentation, not only its delicious blend of flavors, resonates well with our guests.

Polenta Tomato Basil Stack – Vegan, gluten free and delicious
Serves 8

First Layer
Quick cooking tip:  Use instant polenta that cooks within 5 minutes

½ lb. of quick cooking polenta
4 cups of water
2 teas.  salt

Second layer
Quick cooking tip:  Make the night before and refrigerate until morning.

2 Tbs. virgin olive oil
2 cloves of garlic, chopped
12 roma tomatoes, coarsely chopped
1 large red bell pepper, coarsely chopped
1 Tbs. thinly sliced fresh basil
Salt and pepper to taste

Third layer (garnish)

Grated parmesan cheese to taste (optional – omit for Vegans)
8 sprigs of fresh basil

Directions:

The evening before breakfast is to be served, heat the olive oil in a large frying pan.  Add chopped garlic, chopped tomatoes, chopped pepper, sliced basil, salt and pepper.  Cook over medium heat until tomatoes and peppers are soft and the juice is reduced by half.  Refrigerate overnight.  Rewarm in the morning as the polenta is cooking.

In the morning, heat the water in a large, heavy sauce pan. Add salt and reduce heat until the water is simmering.  Slowly add the polenta, whisking constantly.  Cook for 5 minutes, continuing to whisk.  When the 5 minutes is up, let the polenta sit for 2 – 3 minutes before stacking.

Quick cooking tip:  Use a circular mold for uniform layers.  I use CREO Stax, but any small, circular mold will do such as an English muffin mold.

Divide the polenta and the tomato pepper mixture into 8 equal portions.  Place one portion of polenta in the mold, top with the tomato mixture and cheese (optional).  Place the stacked polenta and tomatoes on an individual serving plate and place the sprig of basil on the middle of the top of the circular stack.
Repeat 7 times and serve.

Stay at the Adobe Rose Inn B&B while you’re in Tucson, enjoy Tucson’s sunshine and temperate climate and sample other fabulous breakfast entrees served at our Tucson Bed and Breakfast.