Polenta Breakfast Bowl

On weekend mornings, I can’t help but find myself wanting something hot and substantial for breakfast.  Going out to brunch happens to be a great love of mine, but I also find it can leave me feeling weighed down the rest of the day.

Polenta ingredients

That’s why this past weekend I whipped up this yummy combination of sauteed kale and a fried egg served over creamy polenta.  For those not familiar with polenta, it’s simply yellow cornmeal (similar to grits) cooked into a sort of “porridge”, which can be eaten as is or cooled to harden and then baked/fried.  It’s primarily popular in Italian cuisine, and also happens to be gluten-free.  It’s not just a breakfast item either –   I just happen to think it cab be a nice alternative to heavy, starchy potatoes at breakfast (and I’m Italian, so there’s that).

IMG_3193

The great thing about this recipe is it can be used to empty out your fridge.  Meaning you can pretty much cook up any veggies/protein you have to serve over the polenta. Leftover pasta sauce would also be a tasty addition if you wanted to step up your game.  Regardless, you won’t miss the long wait for a table at a restaurant while your enjoying this dish in your sweats.

Recipe: Polenta Breakfast Bowl with Sauteed Kale & Fried Egg

Serves: 2

Ingredients:

  • 1/2 cup medium or fine cornmeal
  • 2 cups water
  • 1 Tbs of unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1 Tbs of olive oil
  • 1/2 of a yellow onion, chopped
  • 1 clove of garlic, minced
  • 4 cups roughly chopped kale (stems removed)
  • Splash of white wine vinegar (or lemon juice)
  • 2 eggs
  • Salt and pepper to taste

Instructions:

  1. Bring the two cups of water to a boil in a small pot.  While it’s heating, chop the onion, mince the garlic.
  2. Once boiling, whisk in the cornmeal and turn down the heat to medium.  Continue to stir regularly for the next 15 minutes.
  3. Meanwhile, heat the olive oil in a saute pan.  Once hot, add the onions and cook until soft and translucent (about 5 minutes).  As onions are cooking, chop the kale.
  4. Add the kale and cook until wilted (about 5 minutes).  Add the garlic and cook for another minute.  Add the vinegar and season with salt & pepper (and red pepper flakes if you like a little kick).  Turn off heat.
  5. Once the polenta has thickened and finished cooking, add the butter and parmesan cheese and stir to incorporate (hence the creaminess).  Season with salt & pepper.
  6. Finally, fry up the eggs to your liking.
  7. Assemble by spooning half the polenta into a a bowl, layer on the kale, and finish with a fried egg.

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