I've been looking for a seasonal breakfast change. My Romanian friend inspired me to try polenta for breakfast. I’m so glad I did!
Polenta is a great grain-like oatmeal. It’s also super easy to make and is great topped with sautéed veggies. It’s definitely outside the norm for breakfast here in the US, but you have to try it! It's a favorite in our house now.
You can follow the directions on the package for making basic polenta. It is usually a 1-cup of polenta to 2 cups of water ratio. Once it's cooked I like to pour it all in a loaf pan to cool and then slice. If you want to be a little fancier, put about 1/3 cup of polenta in each cup of a muffin pan. Turn it upside down once cool. You can always toss the pan in the refrigerator to cool faster.
Ok, for the sautéed veggies you can really use whatever veggies you prefer. Here’s a mixture I’ve made recently since we have fresh squash in the farmer’s market right now. Sautee all the ingredients below until they’re cooked like you like them. You can always sample it along the way to find the texture you like.
4 Yellow squash, diced
4 Zucchini squash, diced
2 Red bell peppers, diced
1 T Olive oil
1 t dill (dry or fresh)
1 t Italian seasoning
1 t Garlic salt
1 t Onion powder
1/2 to 1 t sesame seed oil
How It Works
I have a lot of to-go containers used for breakfast and lunches throughout the week. All you need to do is take your container, add your serving of polenta, top with your veggies, and store in the refrigerator. It's like a TV dinner except a whole lot healthier. Now it's ready to be heated for breakfast when you are. The little extra time I spend on Sunday to prepare this makes my morning breakfast a cinch every day.