Breakfast Polenta With Eggs + Kale


Total cooking time: 20 minutes

This dish was a happy accident and proof that if your kitchen is stocked just right, there’s a great chance you can make something awesome.

I originally wanted to make a simple oatmeal for breakfast, but I only had about a millionth of a cup left, so that wasn’t happening. Luckily I had polenta, eggs, onions, garlic, and a little bit of kale.

A quick google search for “breakfast polenta” led me to Joy the Baker. Her recipe for savory breakfast polenta is amazing, and the only things I did differently were not use bacon, added shredded/finely chopped kale to add some color as well as a little variety, and replaced dairy milk with almond milk.


  • 3 cups water
  • 1 cup yellow polenta
  • 1 tbsp Earth Balance soy-free, dairy-free butter
  • 1/2 teaspoon salt
  • 1/4 cup almond milk
  • 1/4 cup diced onions
  • 1 small garlic clove, finely diced
  • 3 tablespoons grated parmesan cheese (optional)
  • 2 to 4 large eggs, fried, depending on how many people you want to feed

What to do:

Bring water to a boil. Add salt and turn burner down to a simmer. Add dried polenta in a stream, whisking constantly so no lumps form. Polenta will begin to thicken immediately. Whisk occasionally for about 6 to 8 minutes. Add butter and milk to the polenta and whisk over flame until your desired consistency is reached.

In separate pan, sautee the garlic and onions, remove from pan, and use leftover oil to fry the eggs.

Spoon polenta into a dish, place eggs, garlic, and onion over it, and top off with shredded kale and optional parmesan cheese.

It was one of the best things I’ve eaten in awhile – those sauteéd onions and garlic were killer good. It makes a tasty brunch dish that will go great with a bloody mary or mimosa.

Happy eatings!