Italian Breakfast Savory Polenta Bowls
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
- 1/2 cup cherry tomatoes
- 1/4 cup fresh basil
- 1/4 cup fresh mozzarella
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- 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.
- 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.
- 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.
- 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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