Feel free to use feta or ricotta in this recipe—they both work beautifully. It’s a great breakfast made ahead of time and eaten on the go, but it is also a delicious side dish to any meal.
Breakfast Polenta with Feta and Scallions
Servings
6 Servings
Ingredients
- Cooking spray
- 2 eggs
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup cornmeal
- ½ cup Parmesan cheese
- ½ cup Tnuva crumbled feta
- 3 scallions chopped
- 1 cup chopped frozen spinach thawed and squeezed dry
Instructions
- Preheat the oven to 425°F. Spray a 9- x 13-inch baking dish with cooking spray.
- In a large mixing bowl, lightly whisk 2 eggs.
- Add water and salt and whisk again.
- Add cornmeal, parmesan, and feta, whisk well.
- Mix in scallions and spinach and spoon into prepared baking dish.
- Bake at 425°F for 25 minutes.
- Let cool for 10 minutes before slicing and serving warm, at room temperature or cold.
- Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.
Nutrition
Nutrition Facts
Breakfast Polenta with Feta and Scallions
Amount per Serving
Calories
180
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
80
mg
27
%
Sodium
700
mg
30
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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