Are you on the lookout for a few favorite breakfast? Preferably something with all of the major food groups to keep you full for a long time? Well, check out this recipe for a Mediterranean inspired polenta bowl. It’s absolutely delicious.

This recipe was a random creation that was inspired by the logs of pre-cooked polenta that you can buy at the grocery store. It created one of my recent favorite breakfasts that I know I will be making all summer. It’s refreshing, savory, and oh-so satisfying.

This recipe is so easy to make. It only took us about 20 minutes to put together and is the perfect breakfast while camping. Give it a try!

Mediterranean Polenta Bowl Recipe

What is Polenta? For those of you that haven’t heard of it or haven’t had the chance to try it before, Polenta is amazing. It’s a traditional italian dish made from a coarse ground cornmeal. While typically made into a porridge-like consistency, it can also be thickened (by boiling off additional water) to solidify for making or frying.

Polenta is absolutely delicious and acts as a great base for many warm meals.

This recipe makes 2 servings. Hope you like big breakfasts!

Ingredients

1/2 of a pre-cooked polenta log (I recommend the sun-dried tomato flavored one)

2 un-spiced pork sausages* (or protein of your choice)

1 cup cherry tomatoes, halved

1/2 cup Mediterranean seasoned feta

4 eggs

optional scallion greens

*we used brat sausages here due to limited options at the store, but would recommend using two sausages per person in this recipe if they are smaller.

The Process

1. Cut your 1/2 polenta log into small chunks before adding to a pot with a large splash of water. Allow to heat up in medium heat. Stir occasionally. The main goal is to get the chunks to break apart
2. Cut sausage into chunks for faster cooking and add to a hot pan. Cook until browned.
3. Once the sausage is done, the polenta should be breaking apart. You’ll know it’s done when you have a smooth, thick consistency.
4. Take your halved cherry tomatoes and blister them in the hot pan
5. Remove the tomatoes once done and fry the eggs, I like them over easy so that the egg yolk acts as a sauce over the polenta. But, make them how you like.
6. Finally, assemble your bowls. Split the polenta equally and add the sausage, tomatoes, feta crumbles, eggs, and scallion greens if you have them,
7. Enjoy!!

If you enjoyed this recipe, please check out the others that Steph and I have created. Additionally, if you like our posts, please subscribe to email notifications so you don’t miss our next one!