Italian Breakfast Polenta with Tomato and Basil
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian, gluten-free
246 cal
8g protein
40g carbs
6g fat
per serving · estimated
Ingredients
- 1/2 cup instant polenta
- 2 cups vegetable broth
- 1 cup cherry tomatoes
- 1/4 cup fresh basil leaves
- 1 tbsp olive oil
- 1 garlic cloves
- 1/4 cup parmesan cheese
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Bring vegetable broth to a boil in a saucepan. Add salt and gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook, stirring frequently, until thickened (about 5-7 minutes).
- While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Add cherry tomatoes to the skillet, cook until they start to burst and release juices (about 5 minutes). Season with salt and pepper to taste.
- Once the polenta is thick and creamy, stir in the remaining tablespoon of olive oil and half of the chopped basil. Transfer to serving bowls or a large platter.
- Top the polenta with the sautéed tomatoes, their juices, and sprinkle with grated Parmesan cheese.
- Garnish with remaining basil leaves. Serve warm.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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