Cheesy Polenta Cakes
with Kale Mushroom Hash and Eggs
Cheesy Polenta Cakes
Golden polenta cakes are topped with a savory kale and mushroom hash and finished with eggs for a hearty, comforting breakfast or brunch.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- 2 unit Eggs
- 2 clove Garlic
- ½ cup Gruyère Cheese
- 1 teaspoon Hot Smoked Paprika
- 1 unit Polenta
- 2 unit Scallions
- 4 ounce Tuscan Kale
Additional Ingredients
- 8 teaspoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyEasy
Total Time35m
Calories551
Protein22g
Carbs44g
Fat33g
Tags:
VeggieGluten-freeFiber SmartLow SugarSpicy
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For dairy-free, swap the Gruyère for a melting plant-based cheese or nutritional yeast for a savory finish. For egg-free, use a tofu scramble or mashed avocado in place of the eggs; for mild flavor, replace the smoked paprika with sweet paprika.
What to serve with it
A crisp green salad or simply dressed tomatoes work well to lighten the rich, cheesy cakes. For a fuller plate, add toasted bread or roasted potatoes to soak up the mushroom and egg flavors.
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