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.
A hearty breakfast (or light dinner) sweet polenta polenta served with a fried egg, microgreens, and a drizzle of homemade chili oil.
- 1 cup water
- 1 cup low-sodium (or no-salt) vegetable broth
- 1/2 cup dry polenta
- 1/2 pound sweet potatoes
- 1 ounce goat cheese
- 2 tablespoons whole milk
- Salt to taste
- 2 fried eggs
- Chili Oil
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).
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.
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.
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.
Nutrition: see the information.
Sweet Potato Polenta
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.
As mentioned, polenta is a pantry staple in my house. It’s an easy base for a throw-together dinner. You may see tubs of precooked polenta in the store and while those work, the flavor of home-cooked polenta is unmatched. A few of my favorite polenta recipes include: