When you think of a warm bowl of whole grains for breakfast the first thing that typically comes to mind is oatmeal. But did you know there is another versatile whole grain that can make a delicious, comforting breakfast bowl? It’s easy to prepare, naturally gluten-free, and very undervalued in my humble opinion. 😉 I’m talking about polenta! And specifically, my Yogurt Whipped Polenta.
When The Recipe Redux challenged us to share a savory breakfast recipe for this month’s challenge, I figured it was the perfect time to share my Yogurt Whipped Polenta with three savory breakfast adaptations.
What is polenta? Polenta is derived from corn and is similar to cornmeal. It’s boiled to create a creamy, hot grain dish. It doesn’t just have to be served creamy though – it can be baked, fried, turned into a “crust” and more, like my Polenta Panzanella Salad.
As I’ve shown here, I love whipping a couple tablespoons of whole milk plain yogurt into my polenta as it’s finished cooking. It gives it extra creaminess, and not to mention a few extra nutrients from the yogurt, like calcium and protein.
You can certainly top it with whatever you want. I’m partial to roasted vegetables, an egg, beans, or an assortment. 😉 I’ve shared three of my favorite savory breakfast bowls featuring yogurt whipped polenta here.
Bacon, Egg, & Cheese Yogurt Whipped Polenta Bowl
Of course the classic breakfast combo will kick us off! 😉 You can certainly use whatever type of cheese or bacon you prefer, but I love a good sharp cheddar here! Goat cheese would also pair fantastic with the yogurt whipped polenta. As far as the bacon, again, use whatever you prefer – regular bacon, turkey bacon, chicken bacon, eggplant bacon, real bacon bits, etc. Using the recipe for yogurt whipped polenta below, top or stir in a tablespoon of cheese and a tablespoon of finely chopped bacon. Top with an egg cooked to your preference (I’m all about that runny yolk!) and voila! I always love to grind some freshly cracked pepper on top.
Southwestern Veggie Yogurt Whipped Polenta Bowl
Take one cup of chopped vegetables – I used zucchini, tomato, and mushrooms. In a small skillet with a tiny drizzle of olive oil, saute the vegetables with 1/8 teaspoon chili powder, a pinch of oregano, and a pinch of cumin. When vegetables are tender, top the yogurt whipped polenta with the veggies. I love the addition of a fried egg at breakfast, or you can add some black beans, tofu, shrimp, or any other protein you want!
Blistered Tomato Basil Yogurt Whipped Polenta Bowl
This simple version is my favorite. Take half a cup grape tomatoes and place in a small skillet with a drizzle of olive oil over high heat. Keep stirring the tomatoes every minute or two, allowing the to get hot and blister and burst. Once tomatoes have started to blister add a tablespoon of chopped fresh basil and saute an additional 1-2 minutes. If you don’t have fresh basil you can use 1 teaspoon dried basil. Top the yogurt whipped polenta with the blistered tomatoes and an egg, then garnish with fresh basil.
Let me know which version is your favorite or how you would dress up this yogurt whipped polenta to make a drool-worthy savory breakfast!
Yogurt Whipped Polenta
- 1 cup water
- 1/4 cup polenta
- pinch of salt
- 1 teaspoon butter or olive oil
- 2 tablespoons whole plain yogurt
- Bring water to a boil. Add salt, butter or olive oil, and whisk in polenta. Continue to stir until polenta mixture thickens.
- Follow instructions for your polenta. Instant polenta will come together in 3-5 minutes; regular polenta in 30+.
- When polenta has finished cooking, whisk in yogurt until smoothly combined.
- Serve as is or with desired breakfast adaptation!