Polenta makes a great savory breakfast base. Top with any sauteed veggies you’d like, a sprinkle of cheese and runny egg or maybe fresh, juicy slice of tomato. Polenta is simply a type of cornmeal you can make into a porridge, like in this recipe, or it can be made thick so that you can slice it and pan fry or grill it. You can make the recipe with just polenta (use ¾ cup) but in this version, some of the corn was taken out substituted for flax meal. This lowers the carbs a little bit while adding fiber and more heart-healthy fats. Small, healthy changes like this add up over time! This is a great alternative to oatmeal.
2 1/2 cups 2% milk
2/3 cup polenta
2 Tablespoons flax meal
1/2 teaspoon kosher salt, or to taste
1 Tablespoon unsalted butter, divided
4 Tablespoons olive oil
12 ounces mixed mushrooms, roughly torn
1-2 cloves garlic, sliced
4 sprigs fresh thyme (or ¼ tsp dried)
2 eggs, poached or fried
In a medium bowl, stir together the milk, polenta, flax meal and salt. Cover and refrigerate overnight. The next morning, set up a double boiler with a heatproof bowl over a simmering pot of water. Transfer the soaked polenta and milk to the heatproof bowl. Cook, whisking constantly, until the polenta has thickened and is tender, 25 to 30 minutes.
Turn off the heat and whisk in 2 tablespoons of butter. Cover with plastic wrap, placing the plastic directly over the polenta to prevent a skin from forming and keep warm. Heat a cast iron skillet over medium high heat. Add the olive oil, followed by the mushrooms and thyme. Season with salt and cook until golden brown and tender, 8 to 10 minutes, adding garlic halfway through. Divide the polenta between two bowls and top each with the sautéed mushrooms. Place a poached or fried egg over each, then serve. Makes 4 servings.
Serving size: ½ cup polenta, topped with mushrooms
Calories: 386; Fat: 20.2g; Carbs: 36g; Fiber: 3.4g; Protein: 14.9g; Sodium: 412.2mg