Creamy Polenta with Veggies and Eggs

I was born at dinner time. I am not a breakfast person! But there are exceptions to everything. I get wild withdrawals for this breakfast and have to make it once a month. It has all the flavor components that comfort my savory soul! 

When the egg drools it’s rich center over the sauted veggies and picks up a salty bit of turkey bacon then winds its way down into the creamy polenta, it is seriously the most perfect bite of rustic pleasure!

It’s fast, it’s yummy and I love it! Let’s do it!

Start by bringing water to a boil.

Polenta with Cheese

Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, whisking often, about 15 minutes. Add more water if it is too thick, a little at a time. Turn off the heat. Add the cheese and 1 tsp no salt seasoning, and stir until melted. Set aside.

Turkey Bacon, Mushrooms and Shallots
Lightly drizzle olive oil in a skillet and saute the bacon, shallots and mushrooms.

Sauted Turkey Bacon and Veggies

Add the tomatoes and saute until warmed and slightly soft. Add the spinach and cilantro and saute until wilted. Sprinkle with a little no salt seasoning to taste. Set aside.

Eggs

In a small skillet, cook 2 eggs over easy. Season with no salt seasoning and pepper.

If you normally cook your eggs to medium or hard, try something new and hold back this time. Go over easy. You could be surprised by the great “sauce” they create. Trust me!

Time to plate this yummy creation!

Polenta Egg Plating

Place a mound of polenta in the center of your bowl. Top with the bacon veggie mixture and lay an egg on top. Garnish with a sprinkle of cilantro and dig in! 

Creamy Polenta with Veggies and Eggs
Serves 2
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568 calories
96 g
27 g
12 g
28 g
5 g
1460 g
542 g
17 g
0 g
5 g
Nutrition Facts
Serving Size
1460g
Servings
2
Amount Per Serving
Calories 568
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 27mg
9%
Sodium 542mg
23%
Total Carbohydrates 96g
32%
Dietary Fiber 17g
68%
Sugars 17g
Protein 28g
Vitamin A
729%
Vitamin C
274%
Calcium
59%
Iron
66%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 slices of Turkey bacon, lardons
  2. 1 shallot, diced
  3. 4 large cremini mushrooms, large dice
  4. 8 grape tomatoes
  5. 2 handfuls of baby spinach, rough chop
  6. 1 palm full of cilantro, chopped, hold some back for garnish
  7. 1 cup yellow cornmeal
  8. 4 cups water
  9. 1 1/2 tsp no salt seasoning (like Trader Joe's 21 Seasoning Salute), divided
  10. 1/2 cup shredded mexican cheese, or more if you like your polenta really cheesy
Instructions
  1. Start by bringing water to a boil. Gradually whisk in the cornmeal.
  2. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, whisking often, about 15 minutes. Add more water if it is too thick, a little at a time.
  3. Turn off the heat.
  4. Add the cheese and 1 tsp no salt seasoning, and stir until melted. Set aside.
  5. Lightly drizzle olive oil in a skillet and saute the bacon, shallots and mushrooms.
  6. Add the tomatoes and saute until warmed and slightly soft.
  7. Add the spinach and cilantro and saute until wilted. Sprinkle with a little no salt seasoning to taste. Set aside.
  8. In a small skillet, cook 2 eggs over easy. Season with no salt seasoning and pepper.
  9. Place a mound of polenta in the center of your bowl. Top with the bacon veggie mixture and lay an egg on top. Garnish with a sprinkle of cilantro.
Notes
  1. Any of your favorite veggies can be used like zucchini, asparagus, baby kale substituted for the spinach. Let your creativity take you to your happy place.
beta
calories
568
fat
12g
protein
28g
carbs
96g
more
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