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.
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.
Lightly drizzle olive oil in a skillet and saute the bacon, shallots and mushrooms.
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.
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!
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!
- 4 slices of Turkey bacon, lardons
- 1 shallot, diced
- 4 large cremini mushrooms, large dice
- 8 grape tomatoes
- 2 handfuls of baby spinach, rough chop
- 1 palm full of cilantro, chopped, hold some back for garnish
- 1 cup yellow cornmeal
- 4 cups water
- 1 1/2 tsp no salt seasoning (like Trader Joe's 21 Seasoning Salute), divided
- 1/2 cup shredded mexican cheese, or more if you like your polenta really cheesy
- Start by bringing water to a boil. 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.
- Lightly drizzle olive oil in a skillet and saute the bacon, shallots and mushrooms.
- 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.
- In a small skillet, cook 2 eggs over easy. Season with no salt seasoning and pepper.
- 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.
- 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.
