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Griddled Polenta, Beans & Eggs

Protein | Grain | Veggies
Prep Time 10 minutes
Cook Time 5 minutes
Polenta Triangles (Make Ahead) 1 hour
Servings 1
Author Katie's Conscious Kitchen

Ingredients

Protein

  • 3 oz black beans cooked or canned
  • 1 egg fried

Veggies

  • Handful of chopped swiss chard or kale
  • Fresh, homemade salsa see notes

Grain

  • 4 oz pre-cooked polenta triangles or rounds

Condiments & Garnishes

  • Cilantro, chopped
  • Thinly sliced cabbage optional
  • A few pumpkin seeds optional
  • Salt and pepper to taste
  • Pinch of cumin
  • Additional salsa

Instructions

Make the Polenta Triangles (Do Ahead)

  • Bring 2 cups of water to a boil. Whisk in 1/4 cup of dried polenta. Once it begins to thicken, reduce heat to a simmer and cook for 5 minutes until creamy and thick. Add a little water if it becomes too thick to stir. Stir in a pinch of salt and desired herbs. (I like Italian herbs or smoked paprika)
  • Line a baking sheet with parchment paper, and use a spatula to smooth it to an even thickness, about 3/4 inch. Cover and let set for at least an hour before slicing into desired shapes. Can be done ahead and refrigerated for up to a week.

Breakfast Time!

  • In a nonstick pan, heat a tiny bit of oil and fry the polenta over medium-low heat for 5-7 minutes, flipping partway, until lightly crispy. Remove from pan. (For an oil free breakfast, just leave out the oil and fry them dry in a nonstick pan, or bake for 10 minutes on parchment paper to heat and crisp them up a bit)
  • Heat the black beans. I like to stir a bit of salsa and cumin into them.
  • Into the same nonstick pan, carefully crack an egg, and cook over medium-low heat to your liking. I like sunny side up with runny yolk, so I don't flip the egg and cover with a lid until the whites are cooked but the yolk is still jiggly. Transfer to plate.
  • Sauté chopped chard or kale for a minute or two until wilted. Salt and plate.
  • Plate the polenta, greens, beans, egg, and garnish with salsa and any crunchy veggie garnishes you want to use. I love a little bit of thinly sliced cabbage and cilantro, or microgreens if I have some on hand.
  • Salt and pepper and add condiments to taste.