Creamy Polenta Breakfast Bowls
-
10 Mins
Prep Time
-
25 Mins
Cook Time
-
4
Servings
- 493
Calories
- 25g
Fat
- 52g
Carbs
- 21g
Protein
Multiple Sclerosis
Ingredients
- 5 Cups Water
- 1 Cup Polenta, dry
- 1 Tbsp Extra Virgin Olive Oil
- 1 Cup Smoked Cheddar Cheese, shredded
- Salt and Pepper, to taste
- 4 Eggs
- 1 Cup Vegetarian Refried Beans
- ½ Cup Salsa
- Cilantro, to garnish
- Allergens:
- D Dairy
- E Eggs
- View Substitutions
-
DDairy:
Omit the cheddar cheese and replace with a dairy-free cheese alternative.
-
EEggs:
Omit eggs and replace with shredded chicken.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Polenta Bring 5 cups of water to a boil in a medium-sized sauce pan. Stir in the polenta and bring to a boil. Reduce the heat to low and cook, stirring often, until the polenta becomes soft and smooth, about 25 minutes. The longer it cooks, the thicker it will become.
3.
Cook Eggs About 5 minutes before the polenta is finished, cook the eggs to your liking in a skillet coated with non-stick cooking spray.
4.
Add Oil & Cheese Once the polenta is soft, stir in the extra virgin olive oil and cheddar cheese until melted. Season to taste with salt and pepper.
5.
Assemble Bowls Assemble the breakfast bowls by dividing the polenta into four bowls. Top each bowl with ¼ cup vegetarian refried beans, 1 egg, and 2 Tbsp salsa. Garnish with cilantro, if desired.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Jarred & Canned Ingredients
Purchase jarred salsa and canned refried beans.
-
Shredded Cheese
Purchase shredded cheese. Sharp cheddar can be substituted if smoked cheddar isn’t available.
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