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Savory Breakfast Polenta

Savory Breakfast Polenta with Eggs, Sautéed Onions, and Spinach

5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 365 kcal


  • 1 cup whole milk (or milk of your choice)
  • 1 cup water, or more if needed
  • 1/2 tsp salt
  • 1 tsp butter
  • 1/2 cup instant polenta
  • 2 tbsp Parmesan cheese
  • 1 onion, sliced into thin rounds
  • 1 tsp extra virgin olive oil
  • handful spinach, stems removed
  • 1 clove garlic, minced
  • 1/2 tsp balsamic vinegar
  • 2 eggs
  • salt and pepper, to taste


  • Bring milk, water, salt, and butter to a boil, stirring often so milk doesn’t scald.
  • On a low heat, add polenta, stirring continuously. Add more water depending on desired creaminess. Take off heat and add Parmesan cheese.
  • Heat olive oil in a skillet. Add onions and sauté for about 3 minutes or until soft. Add spinach. Cook until spinach is wilted. Add garlic and balsamic vinegar. Mix well. Remove spinach and onions with a slotted spoon or tongs. Fry eggs in remaining liquid. Add salt and pepper to taste.
  • Spread half of polenta on a plate. Spoon on half of spinach/egg mixture and then top with an egg. Repeat on other plate.


Calories: 365kcalCarbohydrates: 44gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 185mgSodium: 803mgPotassium: 369mgFiber: 2gSugar: 9gVitamin A: 623IUVitamin C: 5mgCalcium: 243mgIron: 1mg
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