Creamy Polenta Breakfast Bowl

Posted: January 1, 2017 in Recipes
Tags: , , , , ,

Probably one of my favourite breakfasts, it’s healthy and tasty and you’re getting a boost of vegetable strength to get you through the day.

Serves 2


  • ½ cup quick-cooking dried polenta
  • 1 cup water
  • 1 cup unflavored milk of choice
  • 1 tablespoon olive oil
  • 1 punnet of mushrooms, roughly chopped
  • 1 garlic clove, finely chopped
  • 2 handfuls of cleaned and roughly chopped greens
  • 1 handful of cherry tomatoes
  • salt and pepper
  • parmesan to serve (optional)


1. Place polenta, water, and milk in a medium saucepan and bring to a boil. Add a good pinch of salt and cook, stirring constantly, for about 10 minutes until thickened. Taste for seasoning and add more salt and pepper as needed. You can also add a grating of parmesan to the polenta at this point.

2. Meanwhile, in a large pan, heat olive oil over medium-high heat and add mushrooms and cherry tomatoes, stirring to coat them in the olive oil. Season with a little pinch of salt and cook for about 2 minutes without stirring. Add garlic, stir, and cook for another 2 to 3 minutes until mushrooms are golden and cherry tomatoes are tender.

3. Remove mix from pan and in the same pan over medium-high heat add greens and cook for 1 to 2 minutes until wilted.

4. Divide polenta between two bowls and top with mushrooms, cherry tomatoes, greens, and a little Parmesan if desired.


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