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close up photo of creamy breakfast polenta with eggs

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.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: French, Italian
Keyword: 30 minutes, best breakfast foods, breakfast ideas, economical breakfast, eggs, gluten-free, grits, healthy, polenta, porridge
Servings: 2 servings
Calories: 828kcal

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Equipment

  • wire whisk
  • sauce pan
  • non-stick frying pan

Ingredients

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    Ingredients for Creamy Polenta with Eggs & Mediterranean Greens

      for the creamy polenta

      • 1 tablespoon salted butter
      • 1/2 cup polenta medium to course grind
      • 2 cups milk I am using 2%
      • 1/2 cup water
      • 1/4 cup goat cheese

      for the breakfast bowl

      • 2 cups arugula
      • 1/2 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

      Serving: 1serving | Calories: 828kcal | Carbohydrates: 61g | Protein: 37g | Fat: 50g | Saturated Fat: 22g | Cholesterol: 415mg | Sodium: 695mg | Potassium: 1659mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2480IU | Vitamin C: 22mg | Calcium: 427mg | Iron: 6mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.