I’ve always loved polenta also known as cornmeal and when I decided to go gluten free I tried to come up with ways to eat more of it. This Gluten Free Polenta, Eggs and Greens Breakfast is one of my favorites!
I’ve used the polenta that takes about an hour with lots of stirring to cook and also the quick cooking grit type polenta. The longer cooking is thicker and a little more flavorful but the quick grits work just as well especially for a quick, filling weekday morning breakfast.
Ingredients:
- Polenta (cooked per directions for creamy or soft)
- Eggs
- Your choice of sauteed veggies ( I use whatever greens I have on hand, bell peppers, mushrooms, onions and garlic sometimes I add shaved brussel sprouts or any other vegetable that needs to be cooked in the fridge)
- Black Pepper
- Pink Himalayan Sea Salt or your salt of choice
- Trader Joe’s Everyday Seasoning
- Olive oil, coconut oil or your choice of fat
Directions:
Cook polenta per package directions they all vary a little.
Saute oil, veggies, garlic and seasoning.
Cook egg to your taste I like to leave the yolk a little runny and mix it in with the veggies and polenta.
Layer polenta, veggies, eggs on top and serve!
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