Italian Breakfast Savory Polenta Bowls

Italian · 30 min · vegetarian, gluten-free

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Ingredients

• 1 cup instant polenta
• 4 cups vegetable broth
• 1 cup cherry tomatoes
• 1/4 cup fresh basil
• 1/2 cup fresh mozzarella
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Bring vegetable broth to a boil in a saucepan. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook for about 5 minutes until thickened. Divide the polenta into four bowls.
2. While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 3-4 minutes until they soften and burst. Season with a pinch of salt and pepper.
3. Once the polenta is ready, spoon it into serving bowls. Top each with the sautéed cherry tomatoes, torn fresh basil, and chunks of mozzarella cheese.
4. Drizzle each bowl with a teaspoon of olive oil and garnish with additional basil leaves if desired. Serve immediately for a warm, savory breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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