Savory Breakfast Polenta Bowl

A polenta breakfast bowl topped with eggs.

Savory Breakfast Polenta Bowl

This Savory Breakfast Polenta Bowl recipe is a delicious and hearty way to start your day. This savory dish is gluten-free with dairy-free and vegan options.

This recipe makes enough for 4 small to medium bowls or two large bowls.

Course Breakfast, Main Course

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 40

Cook Time 40

Total Time 1 20

Servings servings

Calories 417kcal

Author Tessa

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.

Notes

This recipe makes enough for 4 small to medium breakfast bowls or two large bowls.

Make it dairy-free: Use dairy-free feta.

Make it vegan: Use dairy-free feta and omit eggs.

To store: Keep leftover polenta in an airtight container in the refrigerator for 2-3 days.

To reheat: 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. Serve once heated to your liking.

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