CentMenu / Breakfast
Breakfast polenta with tomatoes
Soft cornmeal topped with warm tomatoes makes a simple savory breakfast.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
2 servings · US + metric
- 3.53 oz (100 g) polenta
- 2 tomatoes
- 1 tbsp (15 ml) olive oil
- 1¼ tsp (1 g) dried oregano
- ¼ tsp (1 g) salt
Let’s cook
Dice 2 tomatoes; heat 1 tbsp (15 ml) olive oil in a skillet over medium heat and cook the tomato with 1¼ tsp (1 g) dried oregano for 6 minutes.
Bring water to a boil in a saucepan, using four times the polenta volume; whisk in 3.53 oz (100 g) polenta and ¼ tsp (1 g) salt.
Cook over low heat for 5–10 minutes, or as directed on the package, stirring until creamy; spoon the tomatoes on top.