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Saturday, December 6, 2014

Creamy Breakfast Polenta with Thyme and Poached Eggs


Polenta is a new meal for us and this is the third recipe we've made using it. The other two savory polenta dishes were dinners, so Dave asked me to find a nice breakfast recipe. I find polenta to be incredibly filling, so I think this works well as a breakfast. I hate breakfasts that don't keep me full throughout the day, this one however, does the trick.

Recipe from Baker Bettie.

Ingredients:
-5 tablespoon unsalted butter, divided
-¼ cup onion, finely diced
-1 large clove garlic, minced
-1 cup warm water
-2 cups milk, plus more as needed
-1 cup coarse ground yellow cornmeal
-salt and pepper
-1 tablespoon finely chopped fresh thyme
-3 oz shredded asiago cheese, plus more for serving
-4 poached eggs
-4 strips vegan bacon, crumbled

In a medium sauce pan melt three tablespoons of the butter over medium heat, add the onion and garlic. Cook until translucent.
Next, add in the water and milk and bring to a simmer. While whisking continuously, slowly pour in the cornmeal. Continue whisking until the mixture thickens.
Remove from the heat and season with salt and pepper. Stir in the thyme, asiago cheese, and two tablespoons of butter. You can add more milk as needed to thin the polenta, if it becomes too thick.
Serve warm topped with more asiago cheese, a poached egg, and crumbled vegan bacon. 


I enjoyed this recipe. For the dinner polenta dishes, I make the polenta in vegetable stock, cooking the polenta in a mixture of water and milk also imparted good flavor. It was well seasoned and a poached egg automatically elevates any dish (at least for me). The vegan bacon added a nice crunch and a little additional salt.

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