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