Breakfast Polenta

Breakfast polenta is a nice switch up to oats in the morning.  This creamy parmesan polenta topped with sauteed spinach, cherry tomatoes and a fried egg is a comforting and healthy breakfast – vegetarian and gluten free!

 

a bowl of breakfast polenta with spinach, cherry tomatoes and fried egg on a table next to a bowl of grated parmesan

If you are a fan of oats for breakfast, this savoury polenta breakfast bowl is a nice switch up to your morning routine.

I absolutely love savoury oats for breakfast and usually eat them a few times a week, but lately I’d been getting bored with them and I was looking to change it up a bit.  It’s been cold and rainy here the last week, and I started dreaming about comforting meals like polenta topped with spinach, tomatoes and mushrooms.  One thing led to another and I came up with this delicious and healthy polenta breakfast bowls.

Cooking the polenta does take about 25 minutes of time, so this is not a great midweek option (unless you have some leftover polenta hanging around the fridge) but it does make a great weekend breakfast or brunch recipe – especially if you’ve been having the same kind of wet and chilly weather we’ve been having lately.

Aside from cooking the polenta, the rest of the breakfast comes together pretty quickly – a few minutes of sauteeing the vegetables and then a quick fry of the eggs.

a side angle photo of a breakfast polenta with a second bowl in the background

How to make breakfast polenta

Start by adding the almond milk, water and sea salt to a boil in a large pot.

Once it reaches a boil, grab a whisk and the polenta.  Begin slowly pouring the polenta into the boiling pot while whisking constantly to keep it from clumping.  Whisk until the polenta is completely mixed in and is lump free.

Reduce the heat to low, cover and simmer the polenta for 25-30 minutes while stirring with a spoon every 5 minutes or so.  You will know that the polenta is cooked when it is smooth and creamy and no longer tastes gritty. When the polenta has finished cooking, remove the pot from the element and stir in the grated parmesan cheese.

While your polenta is cooking, heat a large non-stick skillet to medium heat and add the olive oil.

When the pan is hot, add the diced shallot along with the cherry tomatoes.  Saute the vegetables for 2-3 minutes before adding the spinach.  Stir the spinach into the pan and cook until it has just wilted.

Remove the vegetables from the pan and set aside.  Add the eggs, along with a dash more oil if necessary, and cook to your desired level of doneness. I highly suggest over easy or sunnyside up – one of the best parts of this breakfast is the runny egg yolk on top of the polenta!

To serve, simply divide the polenta up between 4 bowls then top with a quarter of the vegetables and a fried egg.

a table with breakfast polenta bowls, a bowl of grated parmesan and cutlery on it

Dietary Considerations and Accommodations

 

This recipe for easy bean salad is suitable for the following diets:

  • vegetarian
  • clean eating
  • paleo
  • gluten free

 

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a side angle photo of a breakfast polenta with a second bowl in the background
5 from 1 vote
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Breakfast Polenta

Creamy parmesan polenta topped with sauteed spinach and cherry tomatoes and a sunnyside-up fried egg.  

Course Breakfast
Cuisine Fusion
Keyword breakfast polenta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 336 kcal
Author Courtney

Ingredients

  • 1 cup polenta
  • 2 cups unsweetend almond milk
  • 2 cups water
  • 1 tsp sea salt
  • 1⁄3 cup grated parmesan cheese
  • 2 tbsp olive oil
  • 6 cups fresh spinach
  • 3/4 pint cherry tomatoes
  • 4 eggs
  • 1 shallot finely diced

Instructions

  1. Add the almond milk, water and sea salt to a large pot and bring to a boil.
  2. When the pot has boiled, begin pouring the polenta into the pot slowly while constantly whisking until the polenta is mixed in and lump free.
  3. Reduce the heat to low, cover and simmer the polenta for 25-30 minutes while stirring occasionally with a wooden spoon.
  4. While your polenta is cooking, heat a large non-stick skillet to medium heat and add the olive oil.
  5. When the pan is hot, add the diced shallot along with the cherry tomatoes.
  6. Saute the vegetables for 2-3 minutes before adding the spinach.
  7. Stir the spinach into the pan and cook until it has just wilted.
  8. Remove the vegetables from the pan and set aside.
  9. Add the eggs, along with a dash more oil if necessary, and cook to your desired level of doneness.
  10. To serve, simply divide the polenta up between 4 bowls then top with a quarter of the vegetables and a fried egg.


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