Creamy Polenta with Eggs & Mediterranean Greens

close up photo of creamy breakfast polenta with eggs

4.25 from 4 votes

Creamy Polenta with Eggs & Mediterranean Greens

This colorful breakfast polenta bowl is constructed of fresh scrambled eggs, homemade roasted oven dried tomatoes, and fresh Mediterranean greens and is absolutely delicious.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: French, Italian

Servings: servings

Author: Jenny DeRemer

Equipment

wire whisk
sauce pan
non-stick frying pan

Ingredients

for the creamy polenta

1 tablespoon salted butter
½ cup polenta medium to course grind
2 cups milk I am using 2%
½ cup water
¼ cup goat cheese

for the breakfast bowl

2 cups arugula
½ cup sundried tomatoes
1 tablespoon olive oil I am using Thea
4 eggs lightly beaten
1 tablespoon salted butter
4 cherry tomatoes halved
2 ounces pork sausage such as Jimmy Dean, or a plant-based sausage alternative
drizzle olive oil
black pepper to taste

Instructions

Prepare the Creamy Polenta

To a medium sized sauce pan, add the milk, water, 1 tablespoon of butter, and the polenta. Bring to a boil watching carefully and whisking so the mixture does not boil over. Whisk in goat cheese and reduce heat to simmer, stirring constantly.
Simmer, stirring, for 20 minutes. Turn off heat but leave pot on warm burner. Stir occasionally as you prepare the other ingredients.

Prepare the Eggs, Sausage, and Mediterranean Greens

In a medium sized bowl, place the arugula, halved cherry tomatoes, and the sundried tomatoes. Set aside.
Cut two 1 ounce rounds from the log of pork sausage. Cut each round in half, then in half again.
Roll the sausage into log-shaped nuggets, about 1/2 inch in length each.
In a non-stick frying pan, fry the sausage nuggets on all sides for about 6 to 8 minutes or until well browned and cooked through. Remove to a paper towel to drain. Wipe out frying pan with additional paper toweling.
Add 1 tablespoon of butter to the frying pan to melt and add the eggs. Using a rubber spatula, move the eggs around the pan as curds form. Cook to desired doneness.
Use the remaining 1 tablespoon of olive oil and dress the bowl of greens and tomatoes by tossing with your hands to coat all of the leaves and tomatoes well.

To Plate

In two wide, shallow bowls, divide the hot polenta and spread it out with the spoon. Top with half the soft-scrambled eggs, half the Mediterranean greens, and half of the sausage nuggets.
Top with a drizzle of quality olive oil and some freshly cracked black pepper.

Nutrition