Sweet Potato Polenta with Fried Eggs and Chili Oil | Naturally Ella

Some of my favorite dinners are ones that could easily be served for breakfast. In my mind, the act of putting an egg on something means it’s ready for breakfast. This sweet potato polenta is one of a couple recipes I’ll be sharing that uses sweet potato puree. It’s easy to make and can be a lovely base for other flavors. It also is a great baby/toddler food to always keep at the ready. Beyond the puree, you might be able to find chili oil but you can easily make it yourself.

3 reviews

Sweet Potato Polenta with Fried Eggs, Microgreens, and Chili Oil

Preparation 15 mins 2017-08-20T00:15:00+00:00 Cook Time 30 mins 2017-08-20T00:30:00+00:00 Serves 2 servings     adjust servings Calories 362 kcal
Sweet Potato Polenta with Fried Eggs ad Microgreens | Naturally Ella

A hearty breakfast (or light dinner) sweet polenta polenta served with a fried egg, microgreens, and a drizzle of homemade chili oil. 

Ingredients

    Polenta

    • 1 cup water
    • 1 cup low-sodium (or no-salt) vegetable broth
    • 1/2 cup dry polenta

    Bowl Ingredients

    • 1/2 pound sweet potatoes
    • 1 ounce goat cheese
    • 2 tablespoons whole milk
    • Salt to taste

    Toppings

    • 2 fried eggs
    • Chili Oil
    • Microgreens

    Instructions

    1. Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally. (full technique can be found here). 

    2. Peel and cube the sweet potatoes. Place in a pot of boiling water and cook until sweet potatoes are soft, 15 minutes or so. Drain and mash with the goat cheese and whole milk. Sweet potato mixture should be fairly smooth.

    3. When sweet potatoes and polenta are done, stir together until well combined. Fry eggs to your liking. Divide the polenta into two bowls and top with fried egg, sprouts, and chili oil as desired. 

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    Recipe Notes

    Recipe Notes

    Tips & Tricks: I like to roast a batch of whole sweet potatoes to use through the week. This could easily cut out the peeling/boiling step. Just add the milk and cheese to the polenta before adding the pre-cooked sweet potatoes.

    Stock up: get the pantry ingredients you will need: polenta, sweet potatoes, eggs

    Nutrition: see the information.

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 362 kcal Calories from fat
    % Daily Value

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

     

    Sweet Potato Polenta

    variations

    Polenta is a staple in our house. It’s a versatile base that can balance flavors that are mixed in with the polenta or are piled high on top. The sweet potato polenta is good on it’s own and you could easily leave out the greens and eggs. A few ways to mix up the recipe:

    Squash: Swap out sweet potatoes for butternut or acorn squash puree. You could also add pesto into the polenta, adding an extra layer of flavor to the dish.

    Vegan: This isn’t the easiest dish to make vegan but it can be done. Mash the sweet potatoes with your favorite non-dairy milk (like almond) or mix in a scoop of cashew cream in place of the goat cheese/milk. Then top with fried tofu or roasted vegetables if desired.

    Salad: I like the light hand of microgreens on top but you could make up a simple spinach or arugula salad. Lightly dress with a vinaigrette and top the polenta.

    Sweet Potato Polenta with Fried Eggs ad Microgreens | Naturally Ella