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–+ servings
Creamy Breakfast Polenta with Pesto & Eggs

Creamy Breakfast Polenta with Pesto & Eggs for a Cozy Morning

Enjoy a Creamy Breakfast Polenta with Pesto & Eggs, a gluten-free brunch that combines comforting polenta with vibrant flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Cornmeal Polenta opt for traditional polenta
  • 3 cups Water for cooking
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Unsalted Butter or ghee for dairy-free
  • 1 cup Grated Parmigiano Reggiano or nutritional yeast for vegan
For the Eggs
  • 2 large Eggs preferably fresh
  • 1 tablespoon White Vinegar
For the Pesto
  • 1 cup Arugula Pesto or substitute with basil or walnut pesto

Equipment

  • Saucepan
  • food processor
  • Ice Bath

Method
 

Step-by-Step Instructions
  1. Make the pesto by blending fresh arugula, olive oil, garlic, and optional nuts until smooth.
  2. Prepare the soft boiled eggs by boiling them with white vinegar for 7 minutes, then place in an ice bath.
  3. Cook the polenta by whisking cornmeal into boiling salted water and stirring until thick and creamy for about 20 minutes.
  4. Finish the polenta by stirring in butter and cheese until melted and fully incorporated.
  5. Assemble your dish by spooning polenta into bowls, topping with pesto, and adding soft-boiled eggs.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.

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