Breakfast Polenta Pizza, courtesy of Carrots 'N' Cake. Good eats! Some changes I made to the recipe: decreased olive oil to 2 tsp, added a can of Rotel, added 1/2 cup fat-free shredded cheddar, used 2 eggs and 1/2 cup of egg substitute, used Jimmy Dean Turkey Sausage Links, seasoned the polenta with garlic & onion powder.
Doug liked it, but he suggested baking the polenta on its own first for a while (before pouring on the egg mixture) so it forms a crispier crust. Totally agree. Next time we'll experiment with other mix-ins, like spinach, broccoli, etc.
One [huge] slice. We cut it up into 4 servings.
Pretty much changed out about 90% of the songs on my workout shuffle. Trying to keep myself pumped for a run at the gym tomorrow! Totally forgot how awesome Grand National is.
Ok. That's all from me tonight. I'm finishing up some Anthony Bourdain: No Reservations.
"Crabs. So many crabs, you'll think you woke up on the Jersey Shore."
Love that man. Probably no breakfast/lunch post tomorrow. Breakfast is a repeat and lunch will just be polenta pizza leftovers. G'night!