Savory Breakfast Polenta Bowls- Vegetarian Delight!

Savory Breakfast Polenta Bowls- Vegetarian Delight!

What could be simpler? I love Polenta when it’s cold outside! This is lightly cheesy and buttered with a handful of fresh baby spinach leaves, and topped with pan fried eggs and garnished with tomatoes. Delish! Polenta usually starts appearing at my grocery store in the fall through the winter. It’s even what the Roman army ate during campaigns centuries ago, and what helped the Italians survive hard times. You might get lucky and break into double yolk jumbo eggs like I did!

Savory Breakfast Polenta Bowls
Prep time
Cook time
Total time
So satisfying and delicious, you'll forget it's good for you!
Recipe type: Breakfast, lunch, brunch
Cuisine: Californian
Serves:: Serves: 2
  • 1 C Water
  • 1 C Whole Milk
  • ½ t Kosher sea salt
  • ½ C Instant or quick-cooking Polenta-I use Golden Pheasant Brand
  • 1 T Unsalted butter
  • ½ C Grated Cheddar Cheese
  • 2 C Baby Spinach
  • 2 Pan Fried eggs
  • 5-6 Baby orange tomatoes, cut in half
  1. Directions:
  2. In a large skillet, over medium heat, spray with cooking spray.
  3. Crack eggs into warmed skillet and cook about 5 minutes, cooking on each side.
  4. Meanwhile, bring water, milk, and salt to a gentle boil over medium heat in a large saucepan.
  5. Pour in polenta in a thin stream, continuously whisking.
  6. Decrease heat to maintain a gentle simmer and whisk polenta until it thickens, 4 to 5 minutes. Remove from heat.
  7. Add butter and stir until melted, then stir in cheese.
  8. Pour into bowls, top with spinach, and add cooked eggs on top.
  9. Garnish with tomatoes.
  10. Serve hot.


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