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.
- 1 cup medium grind cornmeal
- 5 cups water or broth
- 2 tablespoons olive oil, divided
- 1 large head of broccoli, cut into florets (about 4 cups)
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 eggs, optional
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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.
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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.
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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.
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Top each breakfast polenta bowl with the roasted broccoli mushroom mixture.
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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.
Seasoned Secret
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.
Vegan
This is a vegan polenta recipe since it uses water or vegetable broth and no cheese. Leave off the fried eggs.
Gluten-Free
Be sure your cornmeal is 100% gluten free as it is common for cornmeal to be processed in wheat facilities.
Omnivore
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.