Breakfast | Dinner

Creamy Polenta Breakfast Bowls

  • 10 Mins

    Prep Time

  • 25 Mins

    Cook Time

  • 4


  • 493


  • 25g


  • 52g


  • 21g




  • 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
  • DDairy:

    Omit the cheddar cheese and replace with a dairy-free cheese alternative.

  • EEggs:

    Omit eggs and replace with shredded chicken.


  • 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.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes


Polenta is made from corn, a whole grain. Whole grains provide energy to the body and can help power you through tiring days.


Eggs are an excellent source of lean protein, to help grow new cells. They also contain lutein that may promote eye health and choline, important for memory.

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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