Savory Breakfast Polenta with Sautéed Vegetables
15min
30min
4
385
Chef's Note
For extra creaminess, you can substitute 1/2 cup of the water with milk or plant-based milk. The polenta can also be made ahead and reheated with a splash of liquid to loosen it up. Just prepare the vegetables and eggs fresh before serving.
Tags
Ingredients
1 cup polenta (cornmeal)
3 cups water
1 cup vegetable broth (gluten-free)
1 teaspoon salt
1/3 cup parmesan cheese, grated
4 large eggs
3 tablespoons sunflower oil
1 medium red bell pepper, diced
1 medium zucchini, diced
1 cup cherry tomatoes, halved
2 cups baby spinach
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon red pepper flakes
3 stalks green onions, thinly sliced
Instructions
- 1
In a medium saucepan, bring 3 cups of water and 1 cup of vegetable broth to a boil. Add 1/2 teaspoon salt.
- 2
Gradually whisk in 1 cup polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until thick and creamy.
- 3
When polenta is almost done, heat 2 tablespoons of sunflower oil in a large skillet over medium heat.
- 4
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Add 1 diced red bell pepper and 1 diced zucchini to the skillet. Sauté for 5-6 minutes until vegetables begin to soften.
- 6
Add 1 cup halved cherry tomatoes and cook for another 2 minutes.
- 7
Stir in 2 cups baby spinach and cook until just wilted, about 1 minute. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh thyme leaves.
- 8
Remove the vegetables from heat and set aside.
- 9
When polenta is done, stir in 1/3 cup grated parmesan cheese until melted. Cover to keep warm.
- 10
In a separate non-stick skillet, heat 1 tablespoon sunflower oil over medium heat.
- 11
Crack 4 eggs into the skillet and cook to your preferred doneness (sunny-side up or over-easy recommended), about 3-4 minutes.
- 12
To serve, divide the polenta among four bowls. Top each with a portion of sautéed vegetables, a fried egg, sliced green onions, and a sprinkle of red pepper flakes.
- 13
Serve immediately while everything is still warm.
Nutrition Information (per serving)
385
16g
32g
22g
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