Savory Breakfast Polenta with Tomatoes and Spinach
A savory breakfast polenta dish topped with an egg and veggies!
Ingredients
Units
Scale
- 3 cups cooked polenta*
- 1 tablespoon extra virgin olive oil or butter
- 1/2 cup sundried tomatoes, sliced
- 4 cups raw spinach leaves, chopped
- 1 teaspoon crushed garlic
- 1 teaspoon italian seasoning
- 1/4 cup grated parmesan (additional for topping optional)
- Cooked eggs for topping, optional (poached, scrambled, fried, etc)
- Salt and Pepper to taste
Instructions
- Set aside the cooked polenta (see directions for cooking polenta mentioned in post). If you prefer the polenta topped with eggs, cook the eggs to your liking while the vegetables cook. Prior to serving polenta, divide into 1/2 cup servings.
- In a large pan, heat olive oil on medium high heat, saute the tomatoes and spinach until the spinach leaves start to welt, about 3-5 minutes.
- Add the garlic and seasoning, continue sauteeing for an additional 1-2 minutes. Turn off the heat and remove from heat.
- Stir in the parmesan cheese.
- Top the vegetable mixture over polenta (1/2 cup servings).
- Salt and pepper to taste.
- Optional: Top with cooked eggs and/or additional grated parmesan
Find it online: https://onehungrybunny.com/breakfast-polenta-two-ways/
