Savory Polenta Breakfast Bowl

Creamy stone-ground polenta topped with a soft-cooked egg, sauteed greens, and parmesan for a comforting savory start to the day.

• 0.75 cup stone-ground polenta
• 3 cups water
• 0.5 tsp salt
• 0.33 cup grated parmesan
• 2 eggs
• 2 cups baby spinach
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tbsp butter

Method

1. Bring water and salt to a boil. Whisk in polenta slowly, then reduce heat to low.
2. Cook polenta 20-25 minutes, stirring often, until creamy. Stir in butter and parmesan.
3. Heat olive oil in a small pan, saute garlic 30 seconds, add spinach and wilt 1-2 minutes.
4. Poach or fry the eggs to your liking.
5. Divide polenta into bowls, top with greens and egg, and season with black pepper.