Polenta Topped Breakfast Stir-Fry Recipe

6 years ago

This last Sunday my husband, the sweet tooth guy, had a hankering for something savory instead. I almost fell over but went to the task of not making waffles and going for something savory. This is what I came up with for him.

Serves 2-4

Polenta:
2 1/2 c water
1 c cornmeal
2 tsp chickenless bouillon

Topping:
1 c cooked black eyed peas
3 garlic cloves, sliced
1 c cooked corn (or frozen)
2 small tomatoes, diced
2 handfuls spinach
1/4 c sunflower seeds
1 1/2 tsp cumin
1/2 tsp cajun seasoning
Ground Black Pepper

Polenta Directions:
Boil the water with the bouillon in a pot. Once it has turned to a boil, go ahead and whisk the cornmeal slowly into the bubbling broth. Whisk the mixture until it starts to thicken. Turn off the heat and place the cover on the pot. Let it sit for about 7-10 mins so that it can cook fully. Fluff with a fork when you are ready.

Topping:
Personally, I do not like to use olive oil in cooking to sauté very much. There is so much fat content in our diets as it is, we try to reduce it by leaving the unneeded oil out. It works just fine with a little water as a substitute for oil.

So, with that said: Saute the onion and garlic in a frying pan on high heat. When the onions and garlic appear to be translucent, go ahead and toss in the seasonings. Stir until well coated. Then, add the tomatoes, black eyed peas, corn and seeds. Sauté until the black eyed peas are warm and the tomatoes are nice and wilted. Add the spinach at the last second. Grind some pepper on top and there you have it!

Assembly:
Split the polenta among two bowls. Then top with the toppings and now you may eat! Enjoy!

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