This creamy polenta breakfast bowl is warm, comforting, and packed with rich savory flavors. Smooth buttery polenta is topped with a perfectly poached egg, creamy avocado slices, sautéed mushrooms, and roasted tomatoes for a wholesome breakfast that feels both cozy and elegant.

Ingredients
1 cup polenta
4 cups chicken or vegetable broth
2 tbsp butter
1/2 cup grated parmesan cheese
2 eggs
1 avocado, sliced
1 cup mushrooms, sliced
1 cup cherry tomatoes
1 tbsp olive oil
Salt and black pepper
Fresh chives for garnish

Instructions

Start by bringing the broth to a gentle boil in a saucepan.

Slowly whisk in the polenta and cook over low heat, stirring often until thick and creamy.

Stir in butter and parmesan cheese, then season with salt and pepper.

Heat olive oil in a skillet over medium heat.

Cook the mushrooms until golden brown and tender.

Add the cherry tomatoes and cook until slightly blistered.

Meanwhile, bring a pot of water to a gentle simmer and carefully poach the eggs until the whites are set but the yolks stay runny.

Spoon the creamy polenta into bowls.

Top with sautéed mushrooms, roasted tomatoes, avocado slices, and poached eggs.

Finish with black pepper and fresh chives before serving.

Serving

Serve immediately while warm with toasted bread or fresh fruit on the side.

Storage

Store leftover polenta separately in the refrigerator for up to 3 days. Reheat with a splash of broth or milk.

Tips
Whisk the polenta constantly for smooth texture
Use fresh parmesan for richer flavor
Do not boil poached eggs aggressively
Add chili flakes for extra heat
Serve immediately for the best texture

FAQ

Can I use instant polenta?
Yes, just adjust the cooking time.

Can I fry the eggs instead?
Absolutely, fried eggs work perfectly.

What mushrooms are best?
Cremini or baby bella mushrooms are great choices.

Can I make it dairy-free?
Yes, use olive oil and dairy-free cheese alternatives.