Jump to Recipe | Print Recipe
There’s a restaurant in town that I love going to for breakfast called Bacon & Butter. They have a breakfast polenta with broccoli and mushrooms that is just the best combination of foods.
However, I only really go there in the middle of the week, either really early or really late. Why? The wait on weekends is upwards for 45 to 90 minutes. No joke.
So, if I want the aforementioned breakfast polenta, I end up making it myself.
Breakfast Polenta Bowl
There are a few reasons I love Bacon & Butter’s breakfast polenta. First, it’s a savory breakfast. I’m the kind of person who prefers savory over sweet almost all the time. Savory oatmeal, frittata muffins, even savory granola.
Second, the broccoli and mushroom in this breakfast polenta go perfectly together. They’re an exceptional winter flavor combination that I use often in my kitchen. For example, this mushroom barley risotto.
Finally, it’s breakfast polenta! I love that they’ve taken a dish that is typically served at dinner, and made it into a breakfast bowl. I’m a big fan of both getting your breakfast vegetables and having dinner for breakfast (since you can always have cornmeal waffles for dinner).
What about you? Are you a savory or sweet breakfast person? Let me know in the comments below!
Breakfast Polenta Bowl with Broccoli and Mushrooms
Breakfast polenta is an easy recipe to feed a crowd. This vegan and naturally gluten free recipe features roasted broccoli and mushrooms atop creamy polenta.
medium grind cornmeal
water or broth
olive oil, divided
large head of broccoli, cut into florets (about 4 cups)
In a large bowl, combine cornmeal and water or broth to soak overnight. When ready to cook, pour soaked cornmeal and water into a saucepan.
Heat oven to 350°F. Toss broccoli florets, mushrooms and garlic with 1 tablespoon of olive oil. Spread broccoli florets onto a baking sheet and roast in the oven for 30 minutes until broccoli is crisp and slightly browning.
Heat cornmeal over high heat and bring to a boil. When polenta starts to thicken, reduce to heat to medium low and continue stirring. Cook about 30 minutes until the starts to pull away from the side of the saucepan. Remove from heat and divide into four bowls.
Top each breakfast polenta bowl with the roasted broccoli mushroom mixture.
If topping with eggs, warm remaining 1 tablespoon olive oil in a pan over medium high heat. Crack eggs individually into the pan and reduce heat to low. Cover and let cook until desired doneness. Place one egg over each bowl and serve.
Recipe for polenta from Serious Eats.
This breakfast polenta recipe is great for feeding a crowd. It’s just as easy to double the quantities for more polenta, or increase the vegetable ratio.
This is a vegan polenta recipe since it uses water or vegetable broth and no cheese. Leave off the fried eggs.
Be sure your cornmeal is 100% gluten free as it is common for cornmeal to be processed in wheat facilities.
The polenta bowl and vegetables are so filling, I don’t find this recipe needs any kind of meat. However, bacon at breakfast is usually a good bet.
CHECK THE FRIDGE
I love the combination of broccoli and mushroom, but you can you whatever vegetables you may have. Roasted cauliflower and carrots, turnips and cabbage. You can wilt kale or other greens instead of roasting, similar to this savory oatmeal. The possibilities are endless.