Rounds of Polenta Breakfast – Berthoud Weekly SurveyorBerthoud Weekly Surveyor


If you don’t have a skillet with an oven-safe handle, you can omit the grill part and let the rings continue to cook for another minute on the stovetop with the mushroom mixture added. The cheese won’t melt as much but will still be delicious.

You can also substitute a dairy-free parmesan cheese for those with dairy issues.

Alternatively, you can cook the polenta in batches and place them on a cookie sheet to grill. This can also be done if you want to double or triple this recipe.

Breakfast polenta rounds with mushrooms, ham, thyme and shallots. It’s a breakfast like no other. It’s the perfect breakfast for someone who doesn’t eat eggs but wants something salty. Crispy discs of polenta topped with sautéed mushrooms, chunks of ham, grilled shallots, fresh thyme and finally sprinkled with a little Gruyere cheese make for an incredibly satisfying and flavorful breakfast. It is a very addictive breakfast. I made this for my mum over Christmas for both of us, my mum has a problem with eggs and I wanted to make something savory. So, I threw that away with what I had on hand. My mom loved it so much I made it for her several times while she was staying with me over the holidays.

It’s so delicious and fantastic as an egg alternative for anyone or even a great vegetarian meal, if you omit the ham, anytime. It would also be a great starter. Polenta is corn-based, so those with gluten issues can also enjoy this fantastic breakfast alternative. And if you skip the cheese, my local neighbors with dairy issues can eat as much as they want. I’m going to sprinkle them with dairy-free parmesan the next time they come. All of these factors make it an excellent choice for serving as part of brunch. This recipe can be doubled or tripled. Simply cook the polenta in batches and place the rounds on a cookie sheet before mounting the mushroom mixture before grilling.

This fabulous breakfast comes together quickly, and if you have everything ready, it can be on the table in less than 20 minutes. It’s a fantastic meal that would be great as part of brunch or even an appetizer if you’re looking for a gluten-free or egg-free dish. I used my 12 inch iron skillet for this delicious breakfast. But you can easily use a large non-stick pan if you have one. Both of which you can find on Amazon.

These breakfast polenta rounds are so fantastic that even egg lovers won’t miss their regular breakfast. Just thinking about it now makes me hungry! Please consider others in your choices. We all have to go through this together. Until next time!

Polenta rounds for breakfast

For 2 generous servings or 4 for an accompaniment

Breakfast polenta rounds with mushrooms, ham, thyme and shallots. This is a breakfast like no other for someone who doesn’t eat eggs.

1 pre-made polenta log, cut into 1/3-inch slices

4 ounces sliced ​​mushrooms

¼ lb ham, cut into ¼ inch pieces, about 2/3 cup

½ cup chopped shallots

1 teaspoon fresh thyme leaves, lightly chopped

1 tablespoon lemon juice

½ cup grated cheese

Olive oil

Heat a large iron or nonstick skillet with an ovenproof handle over medium heat. Add about a tablespoon of olive oil.

Sauté the sliced ​​mushrooms until they begin to brown and release some of their moisture.

Add the shallots and continue to sauté until the shallots have started to soften and cook. Shallots should not be cooked as long as mushrooms because shallots will become bitter if they brown too much.

When the shallots have softened, add the ham and cook until it begins to brown slightly.

Then add the fresh thyme. Sauté for a minute to make the herbs bloom.

Remove the mushroom, shallot and ham mixture. Place in a small bowl and set aside.

Turn on your oven to broil.

Add 2 tablespoons of olive oil to the skillet. Then add the sliced ​​polenta. You can pile them up to fit them all in. Cook the rings for 2-3 minutes until they start to crisp on one side.

Flip each of the rounds and continue to cook until the other side of each round has crispy golden edges.

Remove from the heat and pour some of the mushroom mixture over each round of polenta. Distribute all the mixture evenly.

Add a few drops of lemon juice to each of the mushroom mounds.

Sprinkle each round with a little Gruyère.

Place under the broiler for a few seconds to melt the cheese and warm the mushroom mixture slightly.

Serve immediately hot.

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