Italian Vegetable Breakfast Polenta Bowls
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 25 min · vegetarian, gluten-free
255 cal
8g protein
40g carbs
7g 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 medium zucchini
- 1 tbsp olive oil
- 1/4 cup grated parmesan cheese
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Bring the vegetable broth to a boil in a large saucepan. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat and cook for about 5 minutes until thickened, then season with salt and pepper.
- While the polenta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Slice zucchini into thin rounds and sauté until tender, about 5 minutes.
- Add cherry tomatoes to the skillet with zucchini and cook for another 2-3 minutes until they soften slightly. Remove from heat.
- Chop fresh basil finely and set aside.
- Spoon the creamy polenta into bowls. Top with sautéed zucchini and cherry tomatoes.
- Drizzle with remaining olive oil, sprinkle with grated parmesan cheese, and garnish with chopped basil.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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