A warm breakfast without eggs or gluten is easy to do ahead of time by making this savory polenta slice. It makes enough for 4 good-sized servings, and has enough of a nutritional punch to keep you going for several hours. Simply reheat it either by using the microwave or gently frying in a bit of oil or butter. If you want to add more protein, put some grated cheese on top, and broil it until the cheese is melted. My favourite add on is to top a slice of polenta with a poached egg. Either way, it is delicious and nutritious, an easy start to your day.
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4 c water (if you want, you can use 2 c water mixed with 2 c of milk for extra protein)
1 t salt
1 c cornmeal
½ T olive oil
½ an onion, sliced very thinly
Two choices of the following:
- 4 good-sized mushrooms, brushed clean, stems trimmed, and sliced
- a big handful of spinach, chard, kale or arugula
- ½ a red pepper, cored and chopped
- Leftover cooked baby potatoes, sliced (not mashed) enough to give you about ¾ cup
- ¾ c small broccoli florets, steamed
- ½ cup chopped, cooked bacon
¾ c grated hard cheese such as Asiago, Parmesan, or Romano
Bring the water and salt to a boil.
Slowly whisk in the cup of cornmeal. Whisk thoroughly to avoid lumps.
When it has returned to a boil, stir using a wooden spoon.
Reduce the heat to low, and cover.
Stir the polenta every 10 minutes, being sure to cover the pot in between.
While the polenta cooks, prepare the vegetables.
Heat the oil over medium heat, and sauté the onions. Add in the mushrooms or peppers (if using), and sauté along with the onion. Add in the greens if using, and let them wilt into the onions and any other vegetable you’re cooking. If you are using potatoes, broccoli or bacon, add them in just long enough to be heated through.
After 40 minutes, stir the polenta for the last time (this should be the fifth time, once at the beginning, and four times following), remove from heat, and stir in the cheese and butter.
Stir in the sautéed onion and the two additions you have chosen.
Spoon into a lightly greased 9” loaf pan or pie plate.
Cover the top closely with plastic wrap; this is to stop it from drying out. Refrigerate until cold.
When chilled, remove the plastic wrap, tilt the loaf pan and gently release the polenta on to a cutting board. Cut into 1” slices, or if using a pie plate, cut into 6 wedges.
Serve as suggested. Lasts for 5-6 days when stored covered in the refrigerator.
2 Comments Add yours
Great recipe – inspired cooking!
This is the best breakfast ever!