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!
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
- 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
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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