Try this mushroom and polenta breakfast bowl for the ideal brunch

From their deliciously rich umami flavour to their impressive nutritional profile, adding mushrooms can take your diet from the mundane to magical.

As the weather cools down, a warm brunch is the perfect way to snuggle up on a weekend morning. So, don your favourite brunch dress and try out this delicious recipe to wow your friends.

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Serves: 2 (with leftover polenta triangles for the freezer)

Cooks in: 30 minutes plus 30 minutes for chilling.


Polenta triangles:

  • 3/4 cup quick polenta plus extra for dusting
  • 400 ml good quality chicken stock (or vegetable stock)
  • 1 tsp fresh thyme leaves
  • Pinch fresh cracked paper
  • 1/2 cup parmesan cheese, grated

Breakfast bowl:

  • 200g cups mushrooms, thinly sliced
  • 1 tsp fresh thyme leaves
  • 2 bunches of cherry truss tomatoes
  • 2 cups baby spinach
  • 2 free-range eggs
  • Pinch fresh cracked paper
  • Pinch kosher salt
  • Butter for cooking


Polenta triangles:

  1. Line a small baking tray with greaseproof paper.
  2. Place a heavy base medium saucepan on medium heat, add the chicken stock and allow it to come up to a simmer. Add the quick polenta and stir through. Keep stirring while it thickens to prevent lumps from forming.
  3. Add the fresh thyme leaves and fresh cracked pepper.
  4. Once the polenta has turned very thick and changed to a creamy consistency (after 3-5 minutes), remove it from the heat and add the grated parmesan cheese.
  5. Using a spatula, scrape out the polenta from the saucepan and into the lined baking tray. Spread it out to be approximately 1-2 cm thick. Place in the fridge to set for a minimum of 30 minutes.
  6. Once chilled, slice into triangles. These can be stored in the freezer for convenience or cooked straight away.
  7. Preheat the oven to 180°C.
  8. Toss the triangles in extra dried polenta and place them back on the baking tray. Place the tray in the oven to crisp up for 15 minutes. Once crispy, remove from the oven and set aside to serve.

Breakfast bowl:

  1. While the oven is on, place the cherry tomatoes on a small, lined baking tray and place in the oven for 10-12 minutes or until the skins start to split. Once cooked, remove and set aside to serve.
  2. Add a knob of butter to a heavy base fry pan on medium heat. Add the mushrooms and the fresh thyme leaves. Sauté until the mushrooms are golden brown, then remove from the pan and set aside.
  3. Using the same frypan, add the baby spinach and allow it to wilt down. It doesn’t take long (about 1 minute), so keep an eye on it. Remove and set aside.
  4. Cook an egg to your liking, e.g. fried or poached.
  5. To serve, add all the ingredients to a large wide bowl, start with the polenta triangles, wilted baby spinach, mushrooms followed by adding the egg and roasted cherry tomatoes over the top. Sprinkle over with a pinch of sea salt and freshly cracked pepper.

Note: The polenta triangles can be made ahead of time.