Gluten-Free Polenta Breakfast with Prosciutto and Feta
A creamy, gluten-free polenta breakfast topped with prosciutto and feta cheese, served with a fresh side salad. Ready in about 15 minutes.
Servings: 1 person
Calories: 413kcal
Ingredients
- 50 g polenta dry
- Water enough to cook polenta
- Pinch salt
- 1 tablespoon sour cream pavlaka
To Serve:
- 3 slices prosciutto
- 15 gr white cheese feta or your favorite
Side Salad:
- 1 cup Lettuce
- ¼ cup cherry tomatoes
- ¼ cup radishes
- salt to taste
- 1 teaspoon lemon freshly squeezed
- 1 teaspoon flaxseed oil
Instructions
- Bring salted water to a boil in a saucepan.
- Stir in the polenta, whisking to avoid lumps.
- As it starts to boil, stir in the sour cream and mix well.
- Continue cooking, stirring occasionally, until thick and creamy.
- Transfer the polenta to a plate and top with prosciutto and white cheese.
- Toss the lettuce, tomatoes, and radishes with salt, pepper, lemon, and flaxseed oil.
- Serve the salad alongside the warm polenta.
Video
Notes
- Best enjoyed fresh and warm.
- Store leftover polenta (without toppings) in an airtight container in the fridge for up to 2 days; reheat with a splash of water or milk.
- Not recommended for freezing.
Nutrition
Calories: 413kcal | Carbohydrates: 46g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 345mg | Potassium: 388mg | Fiber: 3g | Sugar: 4g | Vitamin A: 737IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 1mg
