Healthy Breakfast Polenta Recipe

🧂 Ingredients

• 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

Instructions

• 1 Bring milk, cream, chicken stock and 3 cups water to a boil over medium-high
  heat in a saucepan. Reduce heat to medium.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 Once polenta is fully cooked crack eggs into the greased skillet and cook sunny
  side up.
• 8 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.

Nutrition Info