Polenta Breakfast Bowl
This breakfast polenta bowl with roasted tomatoes is topped with a fried egg. This recipe is delicious for breakfast, lunch, or dinner and is a creamy and hearty meal.
Ingredients
- 1 cup dry polenta or cornmeal
- 3 cups chicken or vegetable stock
- 2 tablespoon butter
- ½ cup grated Parmesan cheese
- ¼ cup grated sharp cheddar cheese
- 2 Tbsp olive oil
- 6 roma or campari tomatoes
- 2 eggs
- 2 tablespoon fresh basil, sliced
- salt and pepper
Instructions
- In a large pot, add the chicken stock and bring to a boil. One boiling, whisk in the polenta and turn to low heat. Continually stir polenta for 25-30 minutes until thick (a spoon can almost stand up without being held).
- Once polenta is done, add the butter and cheeses and stir to combine.
- While polenta is cooking, add heat 1 tablespoon oil in a skillet and heat over medium heat. Add tomatoes and cook until softened and blistered.
- Into another skillet, add another tablespoon oil and heat over medium-high heat. Crack two eggs into the skillet and fry until done. (Depending on the size of your skillet, you may need to do one at a time).
- Divide polenta between two bowls. Add three tomatoes to each bowl and one fried egg. Top with basil, salt and pepper.
Nutrition
Calories: 807kcalCarbohydrates: 74gProtein: 26gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 230mgSodium: 2105mgPotassium: 824mgFiber: 10gSugar: 9gVitamin A: 3351IUVitamin C: 26mgCalcium: 376mgIron: 4mg
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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