Ingredients
Scale
- 1 cup cornmeal (polenta), fine or medium grind
- 4 cups vegetable broth (or water)
- 1/2 cup grated cheese (cheddar or mozzarella), shredded
- 2 tablespoons olive oil, plus extra for frying
- Salt and pepper to taste
- Optional toppings: eggs (poached or fried), avocado (sliced or mashed), fresh herbs (parsley, chives, or cilantro)
Instructions
- Bring the broth or water to a gentle boil in a medium saucepan.
- Whisk in the cornmeal slowly to avoid lumps, then reduce heat to low.
- Cook and stir frequently for 10–15 minutes until thick and creamy.
- Stir in the grated cheese, 2 tablespoons olive oil, and salt and pepper; taste and adjust seasoning.
- Pour the cooked polenta into a lightly oiled shallow dish and spread it to an even 1/2–3/4-inch thickness.
- Chill the polenta for at least 20 minutes until firm, then cut into rounds using a cookie cutter or glass.
- Heat a nonstick skillet over medium heat with a little olive oil; fry the rounds 3–4 minutes per side until golden and crisp.
- Top with a fried or poached egg, sliced avocado, and fresh herbs as desired, then serve warm.
Notes
Cool the polenta fully before cutting to ensure the rounds hold their shape. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free