Savory Mushroom & Polenta Breakfast Bowl
15min
30min
1
490
Chef's Note
This egg-free breakfast bowl offers a hearty alternative to the Dutch baby with creamy polenta as the base. For a dairy-free version, substitute olive oil for the butter. The nutritional yeast provides a cheesy flavor without actual cheese. Make sure to cook the polenta until it's truly creamy for the best texture. You can prepare the polenta ahead of time and reheat with a splash of broth if needed.
Tags
Ingredients
1/2 cup polenta (cornmeal)
1 1/2 cups vegetable broth
4 ounces mixed mushrooms (cremini, shiitake, oyster)
1 small shallot
1 small garlic clove
2 tablespoons unsalted butter
2 tablespoons nutritional yeast
1 teaspoon fresh thyme leaves
1 tablespoon fresh chives
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1/4 cup roasted cherry tomatoes
1/4 medium avocado
Instructions
- 1
In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.
- 2
Slowly whisk in the polenta, reducing heat to low. Cook, stirring frequently, for about 15-20 minutes until creamy and thick. If it becomes too thick, add a splash more broth or water.
- 3
While the polenta cooks, clean and slice the mixed mushrooms. Finely dice the shallot and mince the garlic clove.
- 4
Heat the olive oil in a skillet over medium heat. Add the diced shallot and cook until translucent, about 2 minutes.
- 5
Add the minced garlic and cook for 30 seconds until fragrant.
- 6
Add the sliced mushrooms and fresh thyme leaves to the pan. Cook until mushrooms are golden brown and have released their moisture, about 5-7 minutes. Season with a pinch of salt and pepper.
- 7
When the polenta is creamy and cooked through, stir in 1 tablespoon of butter and the nutritional yeast. Season with salt and pepper to taste.
- 8
Spoon the polenta into a bowl, creating a well in the center.
- 9
Top with the sautéed mushroom mixture, roasted cherry tomatoes, and sliced avocado.
- 10
Drizzle with the remaining tablespoon of butter (melted) and garnish with chopped fresh chives.
- 11
Serve immediately while hot.
Nutrition Information (per serving)
490
12g
48g
30g
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