Fresh Corn Breakfast Polenta & Fried Egg

Most days I feel pretty attached to my delicious oatmeal, but some days call for a special breakfast treat. Here’s a perfect recipe for a brunch, special occasion, or just a tasty change of pace. This simple and easy fresh corn polenta is amazing in the summertime, and uses plant-based almond ricotta for extra cheesiness. Top with a fried egg and side of roasted summer veggies and you’ll be happy and satisfied all morning!

Cheesy Breakfast Polenta

Grain | Protein | Veggies | Fat (Optional)
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Recipe From: Katie’s Conscious Kitchen

Ingredients

Fresh Corn Polenta

  • 4 ears fresh corn
  • 1 cup 8 oz cheese of choice I use plant-based ricotta
  • 1 cup fresh basil chopped
  • 1 pint cherry tomatoes

Veggies

  • 1 bunch kale shredded
  • 1 bunch asparagus or broccolini

Toppings & Garnishes

  • 1 fried egg per serving
  • Avocado to garnish (optional)
  • Additional fresh herbs e.g. chives, green onions, basil, cilantro, oregano
  • Salt & pepper to taste

Instructions

Make the Polenta

  • Shuck the corn and use a large knife to shave the kernels off the raw cobs. Place the kernels in a medium saucepan and cover with 1 ½ cups of water.
  • Cook for 12 minutes on a simmer. Use a slotted spoon to sieve the kernels and place them into a food processor. Don’t throw out the cooking liquid.
  • Process for several minutes, breaking up as much of the kernels as possible. Add a little cooking liquid if the mixture becomes too dry.
  • Return the corn paste to the pan with the cooking liquid and cook, stirring, on low heat for 10 to 15 minutes, until thickened to a mashed potato consistency.
  • Fold in the cheese, tomatoes, and fresh basil and season with salt and pepper. Set aside.

Roast the Veggies

  • Preheat the oven to 400° F and line a baking sheet with parchment paper. Toss the asparagus or broccolini with a little bit of olive oil (or lemon juice to keep it oil-free) and a generous amount of salt & pepper.
  • Roast the veggies on a baking sheet for 8-10 minutes (until crispy).
  • In a nonstick skillet over medium heat, sauté the kale in a splash of olive oil, salt, and pepper for a few minutes, until softened and warm. For an oil-free breakfast, steam the greens in a steamer basket instead for a minute or two.

Cook the Eggs

  • How to Perfectly Fry Eggs: Heat a dab of oil on a nonstick skillet over medium low heat. Carefully crack the egg onto the pan – it should sizzle. Add a dash of salt and pepper. For sunny side up, cover with a lid for a minute or two until the yolk is cooked to your liking. For over easy, cook uncovered and flip after a minute or two and cook until the yolk is cooked to your liking.
  • How to Perfectly Poach Eggs: Poach the eggs by stirring the boiling water in the pot with a large spoon and making a little whirlpool. This will keep the egg together. Crack the eggs gently into the whirlpool and turn heat down to a low simmer. Start a timer. Remove the eggs with a slotted spoon after 3.5 minutes for a perfectly runny yolk.

Assemble & Garnish Bowls

  • Assemble bowl ingredients and top with the egg, veggies, and other optional garnishes.
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6 Comments

  1. joreimer

    I didn’t know we can have polenta. Can we also have corn meal?

  2. Hi, here’s what it says in the BLE frequently asked questions about this topic.

    “Yes, you can eat polenta. It is counted as a grain.

    4 oz. = 1 grain serving

    Corn meal is usually used in combination with other flours for baking. As such, it’s not considered to be Bright Line Eating friendly. If you have to use it as a coating on something you’re cooking (without any added flour, of course), it would count as a grain.”

    • joreimer

      Thanks Katie. Now I have a breaking option other than oatmeal.

      • Stay tuned! I’m planning on exploring other breakfast options soon, I too am feeling ready for a little more variety. 😊

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