Savory Grilled Polenta Muffins (Vegan & Gluten Free!)

Guys, this is my first original recipe that I’m posting for you all! *Cheers*

I took inspiration from a recipe in Roberto Martin’s book, Vegan Cooking for Carnivores, which is one of my personal favorite vegan cookbooks. Roberto shares recipes that are easy to make and easy to understand, and in the case of this recipe, easy to modify and make your own.

Savory Grilled Polenta Muffins- so easy, so good!

Savory Grilled Polenta Muffins- so easy, so good!

Savory Grilled Polenta Muffins 

Vegan and gluten free!

Prep Time: 5-10 minutes

Wait Time: 30 minutes

Cook Time: 10 minutes



Olive oil cooking spray

3 cups water

1 1/2 cups gluten free polenta or corn grits 

1 green bell pepper, minced

1 tablespoon extra-virgin olive oil

sea salt to taste

black pepper to taste



Spray a muffin tin with the cooking spray and set aside.

Bring the water to a boil in a medium saucepan. Reduce heat to medium and add the polenta. Stir the polenta constantly until it begins to get thick (about 1-2 minutes). Add the minced pepper, olive oil, salt, and pepper and continue to stir until the polenta becomes very thick (about 3 minutes longer).

Scoop the polenta mixture into the muffin tin and smooth the tops of each muffin with a spoon. Set the muffins aside for at least 30 minutes to reset.

Gently pop the muffins out of the tin with a spoon and brush them lightly with olive oil.

Preheat a grill, grill pan, or, in my case, a non-stick skillet on hight heat.

Add the polenta muffins and grill for a couple minutes on each side, or until the muffins begin to brown.

Serve warm or refrigerate and enjoy as a cool summer afternoon snack.

Serves 8.

Let me know what you think of my first original recipe!




Savory Grilled Polenta Muffins- so easy, so good!

Vegetarian Pasta Dish in Just Ten Minutes

The hardest part about trying to eat more vegetables is actually incorporating them into a weekday dinner. By the time I’m done with work and have finished my workout, I have little to no tolerance for cutting up veggies and doing anything with them, let alone sautéing them and adding them to (my usual) pasta. But then, Christmas came! And my ever clever little sister gifted me the wondrous Brieftons Spiral Splicer.

Briefton Spiral SlicerOh so realistic Photoshopped image courtesy of You get the idea though, right?

So this evening I boiled my usual whole wheat pasta, but instead of reaching for the boring can of tomato sauce, I spiral cut  a whole carrot and about 12% of a large cucumber (in literally 30 seconds). Feeling ambitious, I sauteed the veggies in olive oil, garlic, salt, and pepper and added a quarter can of diced tomatoes to the mix. It took longer (9 minutes) for the pasta to cook than for me to prepare the veggies. Most certainly the healthiest meal I can think of that takes less than 10 minutes to make. And look how gorgeous it looks, too?

Vegatarian Pasta Recipe in Ten Minutes miaprimacasa.comVegetarian Pasta Dish: 1 cup whole wheat pasta, 1 carrot, a bit of a cucumber, a quarter can of diced tomatoes, olive oil, garlic powder, salt, and pepper



Quick & Easy Chicken Parmesan

As well as moving into my first place, I’ve also started my first job, and already I’m finding that cooking anything besides a frozen pizza is difficult. So I’ve decided to try out some easy, quick recipes and post the best ones here. I’m focusing on dishes that takes less than ten minutes to prepare and use food that I normally have around. The first dish is a really simple chicken parmesan. If I had known chicken parmesan was this easy to make, I’d done it a long time ago!

I found the original recipe here, but modified it slightly so that it feeds two instead of four.

What you need:

  • 2 boneless chicken breasts
  • 1 egg
  • 1/4-1/2 cup milk
  •  bread crumbs
  •  olive oil
  • shredded mozerella cheese
  • 1 small jar of spaghetti sauce
  • parmesan cheese
  • skillet
  • glass baking pan

Prep (10 min. to prepare, 20 min. to cook):

Pound the chicken breasts to about 1/2 inch thick.

Whisk the egg and milk. I give a range for the milk depending on your taste. Using 1/2 a cup will give you left overs and is ideal if you are making 3-4 servings.

Dip the chicken breasts in the milk and egg mixture and then dip in the bread crumbs.

Put a small amount of olive oil (about 3 tablespoons) in a skillet and place in chicken breasts. Cook until the chicken is brown and cooked all the way through. This shouldn’t take more than five minutes or so.

Set the chicken into a glass baking dish and sprinkle the mozerella on top. Then pour a desired about of sauce over on top. Top with parmesan cheese.

Bake at 350° for about 20  to 25 mintues or until the sauce is bubbly.

I served mine with spaghetti but most pasta works well!


Do you recommend any easy, quick recipes?



p.s. To set the record straight, chicken parmesan is not an Italian dish. You’ll only find it on the menu of tourist restaurants in Italy! It’s another example of a delicious American dish with Italian inspiration.