This Savory Breakfast Polenta Bowls recipe is a delicious and hearty way to start your day. This savory dish is gluten-free with dairy-free and vegan options.
The traditional Mexican dish, huevos rancheros inspired this breakfast polenta recipe. Instead of corn tortillas, the ingredients in this savory meal are nestled atop warm polenta.
With seasoned black beans, a little feta, avocado, and topped with an egg (or not!), these satisfying breakfast polenta bowls will not disappoint.
Jump to:
Why you'll love this recipe
- Delicious breakfast option
- Customizable
- Great way to utilize different grains
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Polenta - Made from coarsely ground yellow, traditional polenta has a hearty texture and a slightly grainy but creamy consistency. This recipe utilizes traditional polenta, but you can use instant polenta for faster preparation. Follow the package instructions for cooking if doing so.
To avoid any cross-contamination, choose certified gluten-free polenta. I like Bob's Red Mill brand. Or check out these gluten-free polenta substitutes.
Black beans - For a quick and easy meal assembly use canned black beans.
Cumin, chili powder, onion powder, cayenne pepper - These spices are cooked with the beans for added flavor.
Eggs - Adding a fried egg is optional. The jammy egg yolk that spills out is delicious when stirred into the creamy porridge. A poached egg is also a great option.
Optional toppings - Red salsa, cilantro, avocado slices, and regular or dairy-free feta.
Tessa's Tip: Can't have corn? Millet can cook up similarly to polenta. Millet grits make a great substitute and is one of my favorite things. (Finely ground corn meal, also known as corn flour, makes delicious corn flour pancakes!)
Step-by-step instructions
Step 1: Bring water to a boil in a medium pot or saucepan over medium-high heat. Once water is at a boil, add cornmeal in a slow stream and whisk constantly.
Step 2: Continue to whisk cornmeal until the mixture thickens. Simmer for 30 minutes. It will have a porridge consistency.
Step 3: Heat olive oil in a small saucepan over medium heat, add black beans, spices, and lime juice. Cook until warm.
Step 4: Fry up your eggs as you like. Divide the polenta amongst bowls. Divide the black beans, avocado slices, and feta into the breakfast bowls. Top the polenta dish with eggs and add salsa or a little hot sauce as you please. Sprinkle with cilantro and season with salt and black pepper as desired.
FAQs
Polenta is traditionally made from coarsely ground cornmeal and slowly cooked until creamy. Instant polenta is pre-cooked and dehydrated, allowing for quicker preparation. The instant variety often lacks the texture and depth of flavor found in traditionally prepared polenta.
Place leftover polenta porridge in a microwave-safe bowl. Add a splash of water or milk to loosen it. Microwave in 30-second intervals, stirring between each, until heated through. Alternatively, reheat on the stovetop over medium-low heat, stirring frequently.
If you love this, you'll want to try these baked polenta fries!
More savory recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Savory Breakfast Polenta Bowl
Ingredients
For Polenta
- 1 cup polenta certified gluten-free to avoid cross-contamination
- 4 cups water
- 1 teaspoon salt
For Beans
- 1 can black beans rinsed and drained
- 2 teaspoons olive oil
- ¼ teaspoon ground cumin
- ¼ chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- juice of half a lime
- salt and pepper to taste
For Assembly:
- 2 to 4 large eggs, fried optional
- ¼ cup fresh cilantro chopped
- 1 avocado sliced
- ½ cup crumbled feta or dairy-free feta
- red salsa or hot sauce
Instructions
For Polenta:
- Bring water to a boil in a saucepan over medium-high heat. Add salt. Once water is at a boil, add cornmeal in a slow stream, whisking constantly.
- Continue to whisk cornmeal until mixture starts to thicken and doesn't immediately settle to bottom. Turn heat to low, place a lid on saucepan and allow to simmer for 30 minutes. Stir about every 10 minutes or so, being sure to scrape sides down. Polenta is done when it has reached a porridge-like consistency.
For Beans:
- While polenta is cooking, heat olive oil in a small saucepan over medium heat. Once oil is warmed add black beans, spices, and lime juice. Stir to combine, reduce heat, and cook until warm.
For Assembly:
- Fry up your eggs as you like. Divide polenta amongst bowls. Do the same with black beans, avocado slices, and feta. Top with eggs and add salsa or hot sauce as you please. Sprinkle with cilantro and season with salt and pepper as desired.
Jennifer
My family loved this recipe. Great that they can each customize their own bowl to their liking. Love polenta!
Tessa
That's awesome - it's great comfort food! :)
Victor palacios
I am a 78 year old Latino and with your polenta huevos ranchero recipe learned a whole new approach to a meal I have traditionally had with tortillas and and beans however the polenta and black beans are a delicious new variation..thanks much as gracias
aida mollenkamp
Truth is, anything huevos rancheros-esque and I'm there. And I love a good polenta bowl!
Tessa
I hear you. I am the same! So good.
genevieve @ gratitude & greens
I want to visit New Orleans so bad!! I've heard such incredible things about the food there, although I imagine it's probably not very veggie friendly. I love that you did a huevos rancheros with polenta instead of tortillas- so creative and fun! xo
Tessa
The food is insane. In a good way. :) You would love it.
Thank you so much, Genevieve - have a great week! xo.
Allie | In This Kitchen
I love the food styling here, just absolutely perfect colors and of course huevos rancheros are just awesome!
Tessa
Thank you, Allie!! I could pretty much have this for every meal. ;)
Traci | Vanilla And Bean
Fabulous mix up, Tessa. I just discovered how sublime a poached egg is with polenta. I'll take that any day! Huevos rancheros has been a long time favorite of mine. Growing up in Texas, it was something that was seen frequently in restaurants, although it wasn't something my Ma ever prepared at home (I don't know why?). But nevertheless, it is such a delicious dish. I can see why you love it so much!
Tessa
Thanks, Traci! Ohh, yes, poached egg with polenta...so good. Isn't it funny that there are meals you grow up eating only at restaurants? I can think of a few off the top of my head that I only ever had out! Have a good weekend!! xo.
Amanda Paa
i'd love to hear more about your music background tessa. something that i am so not good at, but really appreciate.
i think all huevos should be on polenta -- the eggs, the beans, such a perfect match. and easier to eat! happy weekend, xo.
Tessa
Aw, thanks girl. I currently play in an orchestra in town! Try to keep up with it as much as possible these days. :)
I agree, huevos + polenta is so good. Happy weekend, my friend! xo
rebecca | DisplacedHousewife
YUM!! This looks so hearty and delicious...I love savory stuff for breakfast and I love that you used polenta (it's kinda under used, don't you think?). Happy weekend Tessa! xo
Tessa
Thanks, Rebecca!! It certainly fills you up without having to feel, ugh. ;) I do love a savory breakfast as well (my husband wishes there were more of those in our future!). Yes, so many uses for polenta! Have a great weekend! xo
Kelsey @ Appeasing a Food Geek
This looks amazing! I loooove Huevos Rancheros! Although I must confess...I've never made polenta. Gasp! I know. Don't take my food-lover card away. I think this could definitely be the recipe that changes that though. xoxo
Tessa
Hahaha, I won't judge. ;) It's so easy! Thanks, Kelsey! xo
Amy Chatwin
Oh Tessa! These huevos rancheros bowls are EVERYTHING! I cannot wait to try them for a hearty breakfast for dinner situation! What a delightful dish :)
Tessa
Thank you, Amy! I love breakfast for dinner situations! :) Have a great weekend!
Mary Ann | The Beach House Kitchen
They look so delicious and hearty Tessa! I've never tried huevos rancheros, so I definitely need to give these a try because they look fabulous! Thanks for sharing!
Tessa
Thanks, Mary Ann! The real deal is so good but can feel heavy - this version lightens things up a bit! :) Have a wonderful weekend!