Savory Polenta Breakfast Bowls with Roasted Veggies
Start your day with these hearty and nutritious polenta breakfast bowls topped with perfectly roasted vegetables, a runny egg, and fresh herbs. A satisfying, gluten-free breakfast option that's packed with flavor and perfect for meal prep!
Ingredients
- 1 cup polenta coarse cornmeal, not instant
- 4 cups vegetable broth or water
- ½ cup grated Parmesan cheese plus more for serving
- 2 tbsp butter unsalted
- 1 tsp salt divided
- 1 medium zucchini diced
- 1 medium bell pepper red or yellow, diced
- 1 pint cherry tomatoes halved
- 1 small red onion diced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried Italian herbs
- 4 large eggs
- ¼ cup fresh herbs chopped (basil, parsley, or chives)
- red pepper flakes to taste (optional)
- freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, red onion, mushrooms, and garlic with olive oil, balsamic vinegar, dried Italian herbs, 1/2 teaspoon salt, and black pepper. Spread in a single layer on the prepared baking sheet.
- Roast vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
- While vegetables are roasting, prepare the polenta. In a large saucepan, bring the vegetable broth or water to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps.
- Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes until the polenta is thick and creamy. If it becomes too thick, add a little more broth or water.
- Remove polenta from heat and stir in the Parmesan cheese, butter, and remaining 1/2 teaspoon salt. Cover to keep warm.
- In a non-stick skillet, cook eggs to your preference (sunny-side up or over-easy recommended for runny yolks).
- To serve, divide the polenta among four bowls. Top each with a portion of roasted vegetables and a cooked egg. Garnish with additional Parmesan cheese, fresh herbs, and red pepper flakes if desired.
Notes
For meal prep, make the polenta and roast the vegetables ahead of time, then reheat and add a freshly cooked egg when ready to serve. For a vegan version, omit the Parmesan and butter in the polenta (or use plant-based alternatives) and replace the egg with avocado slices or pan-fried tofu. The polenta can be made creamier by using milk or part milk instead of all broth or water.
Nutrition
Calories: 420kcalCarbohydrates: 45gProtein: 18gFat: 22gSaturated Fat: 8gCholesterol: 210mgSodium: 780mgPotassium: 650mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 75mgCalcium: 220mgIron: 3.5mg
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