Why Make This Recipe
Polenta Breakfast Bowl is a hearty and comforting meal to start your day. It’s packed with protein, healthy fats, and vibrant vegetables. This dish is versatile, allowing you to customize it with your favorite toppings. Plus, it’s perfect for feeding a crowd or meal prepping for the week. If you’re looking for something different from your usual breakfast fare, this polenta bowl is a delicious choice.
How to Make Polenta Breakfast Bowl
Ingredients:
- 1 cup dry, uncooked yellow polenta (traditional, quick-cook, or instant)
- 3 cups water
- 1 cup whole milk (or unsweetened almond/oat milk for a dairy-free option)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter (or olive oil/vegan butter)
- ½ cup grated Parmesan cheese (or nutritional yeast for a vegan version)
- 4 large eggs (one for each serving)
- 4 strips of thick-cut bacon (or sausage, or skip for vegetarian)
- 1 cup cherry tomatoes, halved
- 1 medium avocado, sliced or diced
- 2 cups fresh spinach or arugula
- 1 tablespoon olive oil
- Optional Garnishes: Freshly chopped chives or parsley, red pepper flakes for a kick, extra Parmesan cheese
Directions:
- In a large skillet over medium heat, cook the bacon until crispy. Remove and place on a paper-towel-lined plate. Leave about a tablespoon of bacon fat in the skillet.
- Add the halved cherry tomatoes to the skillet with the bacon fat. Sauté for 3-4 minutes until softened. Set aside. In the last minute, toss in the fresh spinach to wilt slightly.
- In a medium-sized pot, bring 3 cups of water and 1 cup of milk to a simmer over medium heat. Add 1 teaspoon of kosher salt.
- Once simmering, whisk the liquid steadily. Gradually pour in 1 cup of polenta while whisking to prevent lumps.
- Whisk for another 1-2 minutes until the polenta thickens. Lower the heat, cover, and let it cook. Cooking time will vary (5-10 minutes for traditional, 2-3 minutes for quick).
- Stir the polenta every 5 minutes to prevent sticking. While it cooks, prepare the eggs to your liking.
- Once the polenta is tender and has absorbed most of the liquid, turn off the heat. Stir in 2 tablespoons of butter, ½ cup of Parmesan cheese, and black pepper. Mix until creamy. Adjust seasoning if needed.
- Divide the polenta into four bowls. Create a well in the center of each bowl. Top with cooked bacon, sautéed tomatoes, avocado, and wilted spinach. Place an egg on top.
- Garnish with chives, red pepper flakes, and extra Parmesan. Serve immediately.
How to Serve Polenta Breakfast Bowl
Serve the Polenta Breakfast Bowl warm. Each bowl should have a nice mix of creamy polenta, crispy bacon, fresh vegetables, and a perfectly cooked egg. You can offer extra garnishes like chives, red pepper flakes, or additional cheese on the side for those who want to customize their bowl further.
How to Store Polenta Breakfast Bowl
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or milk to the polenta to help bring back its creaminess. For best results, reheat on the stove over low heat, stirring frequently to avoid sticking.
Tips to Make Polenta Breakfast Bowl
- Use vegetable broth instead of water for more flavor in the polenta.
- If you like a spicy kick, add diced jalapeños while cooking the bacon and tomatoes.
- For meal prep, cook batches of polenta and toppings separately, and assemble bowls as needed.
Variation
You can customize your Polenta Breakfast Bowl based on your preferences. Try different toppings like sautéed mushrooms, roasted peppers, or even a sprinkle of feta cheese. For a vegan version, use plant-based milk, omit the bacon, and top with avocado and vegetables.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the polenta and toppings in advance and assemble the bowls when ready to serve.
What can I use instead of polenta?
You can substitute with grits or creamy oatmeal for a different breakfast experience.
Is this recipe gluten-free?
Yes, polenta is gluten-free, making this recipe suitable for those with gluten sensitivities.