Healthy Breakfast Polenta Recipe
Looking to make easy homemade Breakfast Polenta? Our healthy brunch recipe features eggs, mushrooms, tomatoes, guacamole and crispy bacon.
Cheesy Polenta Recipe
- 2 cups Milk
- 1/2 cup Cream
- 1/2 cup Chicken stock
- 1 cup Cornmeal
- 1/2 cup Parmesan finely grated
- 1/2 cup Swiss Cheese finely grated
- 1/2 cup Cheddar finely grated
- 1/4 cup Cream cheese
- 4 tbsp unsalted butter
- Kosher salt to taste
- Cracked Pepper to taste
- 6 Vine Tomatoes sliced in half
- 2 tbsp Olive Oil
- 200 g Button Mushrooms sliced
- 2 tbsp Unsalted butter
- 400 g Bacon
- 1/2 cup Guacamole or Guasacaca
- 6 Eggs fried
- 2 tbsp Parmesan
- 1 tbsp Parsley finely chopped
- 1/4 cup Pickled Jalapenos sliced
- 1/4 cup Cocktail onions sliced
Cheesy Polenta Recipe
Bring milk, cream, chicken stock and 3 cups water to a boil over medium-high heat in a saucepan. Reduce heat to medium.
Whisking constantly, gradually add cornmeal; bring to a simmer. Reduce heat to low, cover pan, and cook, whisking every 10–15 minutes, until thickened and no longer gritty, 30–35 minutes.
Remove Italian Porridge from heat and add grated cheeses, cream cheese, butter, pepper and salt. Cook, whisking, until butter and cheese are melted and polenta is the consistency of porridge, about 1 minute.
Breakfast Polenta Assembly
Before cooking polenta, slice tomatoes in half and toss in olive oil and bake in a 350 F oven for 60 minutes. We suggest making oven roasted tomatoes the night before breakfast as they can be served cold on the plate or warmed in a microwave or toaster oven a few moments before serving.
While cornmeal is cooking over low heat, fry bacon in a large skillet. After 5-6 minutes or once the bacon is crispy and fully cooked, remove from skillet and let cool on paper towels.
Drain bacon fat from skillet, add butter and sliced mushrooms. Over medium heat sauté mushrooms until crispy and golden brown. Remove from skillet and let cool to room temperature in a small bowl.
Once polenta is fully cooked crack eggs into the greased skillet and cook sunny side up.
Plate breakfast polenta by scooping the creamy cornmeal into a bowl. Top with fried egg, crispy bacon slices, roasted tomatoes, sautéed mushrooms, dollop of guacamole, sliced pickled jalapenos & cocktail onions and sprinkle of chopped parsley and parmesan. Serve immediately.
Calories: 794kcal | Carbohydrates: 29.3g | Protein: 42.9g | Fat: 56.8g | Saturated Fat: 22.3g | Cholesterol: 290mg | Sodium: 2093mg | Potassium: 978mg | Fiber: 3.6g | Sugar: 8.7g | Calcium: 290mg | Iron: 4mg