Polenta Breakfast Bowl

Polenta Breakfast Bowl

Eggs are our household go-to breakfast item, but I often find myself making the same thing over and over again (fried egg sandwiches, egg/avocado toast, scrambles and omelettes). This morning, I was feeling creative and with some extra time on my hands decided to surprise my husband with something new. I perused the garden, pantry and refrigerator for inspiration – the end result was this deliciously creamy polenta breakfast bowl filled with smoked bacon, veggies and roasted tomatoes topped with a pillowy poached egg.

  • 1/2 medium red onion, chopped
  • 1/2 bell pepper, chopped (I also added a few shishito peppers from the garden)
  • 5 pieces of applewood smoked bacon, sliced into 1/2 inch pieces
  • 1 tomato, roasted
  • 1 1/2 cups water
  • 1/2 cup milk (I used almond milk)
  • 1 tablespoon butter
  • 1/2 cup polenta
  • 2 eggs
  • Apple cider vinegar
  • Baby spinach (crispy kale is also a great substitute)
  • Scallions, chopped for garnish
  • Salt & pepper

Preheat oven to 400 degrees F. While oven is preheating, place bacon pieces in a heavy skillet over medium heat and cook until crispy. Remove pieces with a slotted spoon and let drain on a paper-towel lined plate. Drain fat, leaving about a tablespoon in skillet for the vegetables.

Place sliced tomatoes on a small baking sheet lined with foil. Drizzle tomatoes with olive oil and season with salt. Roast in the oven for about 15 – 20 minutes, or until slightly chard.

Prepare two saucepans; add 1 1/2 cups of water to one for the polenta and fill other 3/4 way with water for the poached eggs. Add a tablespoon of vinegar to the saucepan used for the eggs. Bring both to a boil.

While water is boiling, add the peppers and onions to the skillet used for the bacon, season with a pinch of salt and cook over medium heat until tender. Transfer to a bowl.

Slowly stir in the polenta and continue to stir until all the water is absorbed. Reduce heat, add in the milk and butter and continue to stir until thick and creamy. Season with salt and pepper. Keep pan on low until ready to serve.

Crack egg in a small bowl. Once the water comes to a boil, reduce heat to simmer. Using a spoon, swirl the water in one direction creating a whirlpool effect. Carefully slide the egg in the center of the whirlpool. Repeat with the second eggs. Let eggs cook for about 3-4 minutes (depending on how you like your poached eggs). Remove with a slotted spoon and drain on paper towel.

Quickly wilt spinach (add pinch of red pepper flakes) in skillet.

To assemble, divide polenta into two bowls and top with onions/peppers, spinach, bacon and poached egg. Add in roasted tomato slices and season egg with salt and pepper. Garnish with scallions.

Serves 2

Polenta Breakfast Bowl

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Gypsy Pasta

pasta wood After a long day at work, home alone and not one inch of me wanting  to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.

The best part  of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.

What you need: (For this version)

  • Box of your favorite pasta (gluten free or regular both work)
  • 1/4 cup of milk
  • 2 Italian sausages
  • 1/2 red onion
  • Shitake mushrooms
  • Micro greens (topper)
  • Cheese
  • Salt, pepper, chili powder and chili flakes

What to do:

Pasta-

  1. Bring a large pot of water to boil
  2. Add salt
  3. Add pasta
  4. Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente

pasta fun

In another saucepan:

  1. Drizzle olive oil and start to heat slivered red onions – on med-high
  2. Add in chopped up sausage after onions start to brown a lil
  3. Turn down heat to medium
  4. Then add in chopped shitakes
  5. Sprinkle salt and chili powder to liking (not too much cause you can always add more)
  6. Mix til everything looks about cooked and turn to low heat
  7. Throw in micro greens

pasta acc

Time to combine:

  1. Drain pasta and let it sit while all the mixings cook
  2. Add pasta back into the  pot and add milk
  3. After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite

Serve with fresh herbs sprinkled on top and a pinch of cheese

pasta

xo

Stiletto