Start your day with a delicious and nutritious breakfast that’s packed with flavor and protein. Our Avocado and Egg on Grilled Polenta is the perfect combination of savory and satisfying. The creamy avocado, perfectly cooked egg, and crispy grilled polenta create a hearty meal that’s sure to please your taste buds and keep you energized throughout the day.
Why You’ll Love This Avocado and Egg on Grilled Polenta
- Ready in just 20 minutes
- Packed with protein and healthy fats
- Gluten-free and vegetarian-friendly
- Customizable to suit your taste preferences
Ingredients (Serves 2)
- 1 cup polenta (cornmeal)
- 3 cups water
- 1/2 cup grated Parmesan cheese
- 2 ripe avocados, sliced
- 2 large eggs
- Salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 cup fresh arugula
- 1/4 cup Kalamata olives, pitted and halved
- Optional: red pepper flakes for garnish
Instructions
- Cook the polenta: In a medium saucepan, bring 3 cups of salted water to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 5-7 minutes, stirring frequently, until the polenta is thick and smooth. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Shape and cool the polenta: Pour the polenta into a lightly oiled 8-inch square baking dish. Smooth the top and let it cool for about 10 minutes, or until firm enough to cut.
- Grill the polenta: Cut the cooled polenta into 4 squares. Heat a tablespoon of olive oil in a large non-stick skillet or grill pan over medium-high heat. Grill the polenta squares for 3-4 minutes on each side, or until golden brown and crispy.
- Prepare the avocado: While the polenta is grilling, halve and pit the avocados. Slice them thinly.
- Cook the eggs: In the same skillet, cook the eggs to your desired doneness. For sunny-side up, cook for about 2-3 minutes, or until the whites are set but the yolks are still runny.
- Assemble the dish: Place two grilled polenta squares on each plate. Top each with sliced avocado and a cooked egg. Season with salt and pepper.
- Garnish and serve: Drizzle with the remaining olive oil. Garnish with fresh arugula and Kalamata olives. Add a sprinkle of red pepper flakes if desired. Serve immediately while the polenta is still crispy and the eggs are warm.
Nutritional Benefits of Avocado and Egg on Grilled Polenta
This dish isn’t just delicious; it’s also packed with nutrients:
- Polenta: Good source of complex carbohydrates and fiber
- Avocado: Rich in healthy monounsaturated fats and potassium
- Eggs: High-quality protein and essential vitamins
- Arugula: Provides antioxidants and vitamin K
Learn more about the health benefits of avocados in our nutrition guide.
Variations on Avocado and Egg on Grilled Polenta
- Vegan Option: Replace the egg with grilled tomatoes or mushrooms, and use nutritional yeast instead of Parmesan
- Spicy Kick: Add a dash of hot sauce or chopped jalapeños
- Protein Boost: Top with smoked salmon or crumbled bacon
- Herb Infusion: Mix fresh herbs like basil or thyme into the polenta before grilling
Explore our collection of nutritious breakfast recipes for more morning inspiration!
Pro Tips for Perfect Avocado and Egg on Grilled Polenta
- For extra crispy polenta, chill it in the refrigerator for 30 minutes before grilling
- Use ripe but firm avocados for the best texture
- Experiment with different types of cheese in the polenta, such as sharp cheddar or goat cheese
- For a smoother polenta, use a finer grind of cornmeal
Make-Ahead and Storage Tips
- Cook and shape the polenta the night before and refrigerate
- Grilled polenta can be stored in an airtight container in the fridge for up to 3 days
- Reheat grilled polenta in a skillet or toaster oven to maintain crispiness
Conclusion
Our Avocado and Egg on Grilled Polenta is more than just a breakfast; it’s a culinary experience that combines textures and flavors for a truly satisfying meal. Whether you’re looking for a hearty weekend brunch or a quick weekday breakfast, this dish delivers on both taste and nutrition.
Remember, the key to this recipe is achieving the perfect crispy texture for your polenta and pairing it with creamy avocado and a perfectly cooked egg. Don’t be afraid to experiment with toppings and seasonings to make this dish your own.
We hope you enjoy creating and savoring this Avocado and Egg on Grilled Polenta as much as we do. Share your brunch creations with us and explore more of our nutritious and delicious recipes for endless culinary inspiration. Happy cooking!
