Name: Savory Breakfast Polenta with Tomatoes and Spinach
Ingredients: 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

Breakfast Polenta with Apples and Dates

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Breakfast polenta with apples and dates sweetened with maple syrup!

Author: Katie Pfeffer MS, RD
Prep Time: 6 minutes
Total Time: 6 minutes
Yield: 6 people 1x
Category: Breakfast

Ingredients

Units Scale

3 cups cooked polenta*
1 tablespoon extra virgin olive oil or butter
1 medium apple (chopped)
6-8 dates (pitted and chopped)
1 teaspoon ground cinnamon
2 tablespoons pure maple syrup
1/4 cup unsalted walnuts (chopped)

Cook Mode Prevent your screen from going dark

Instructions

Set aside the cooked polenta. Distribute into ½ cup servings prior to serving.
In a large pan, heat olive oil or butter on medium heat. Saute the apples and dates until slightly softened, about 3-5 minutes. Turn off heat.
Stir in the cinnamon, walnuts, and drizzle of maple syrup; toss to combine.
Pour the apple mixture evenly over cooked polenta servings.
Drizzle additional maple syrup, optional.

Find it online: https://onehungrybunny.com/breakfast-polenta-two-ways/