Poached Eggs and Polenta

poached eggs - 4-19-13

Almost every morning we have a giant bowl of five-grain cooked cereal, loaded with cranberries and dates while being cooked. At serving time, we pile on whatever fruit is in season, unsweetened coconut flakes, and homemade granola.

But some mornings, we have poached eggs and polenta, with salsa, scallions, shredded sharp Cheddar, homemade bread (whole wheat today) and usually a plate of strawberries and orange slices.

Yummy in the tummy!

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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4 Responses to Poached Eggs and Polenta

  1. Liz says:

    I love today’s breakfast, the cheddar and homemade bread and oh strawberries. i also love adding fruits to my cereals. Thank you for stopping by, for commenting and for liking my posts. I really appreciate. I love the way you eat!

    Like

    • judilyn says:

      Thanks, Liz. We feel that proper eating, which we have ALWAYS done, is what is keeping my husband’s cancer from killing him. He is way passed his expiration date, but still crankin’ happily along. You do a good job in this regard, too! ;->

      Like

  2. IRENA says:

    Thank you for the idea, we just discus about how we both love polenta but haven’t have it for a very long time!

    Like

    • judilyn says:

      Polenta is soooo easy to make, and costs almost nothing. Four parts of water (or broth) to one part of grains. Let it soak in the water for ten minutes if you have time, then boil VERY GENTLY for about another ten minutes, stirring often. Then let it just sit for another ten minutes. Somehow it just improves the flavor and texture. Sprinkle shredded cheese over everything at serving time, or mix the cheese in with the polenta just before serving. Use salt and black pepper, if desired. We use Vege-Sal on everything in place of salt. It has ground veggies in it, so less salt, and a very pleasant taste that adds to many dishes.

      http://www.amazon.com/Vege-Sal-Vegetized-Seasoning-4-Ounce-Shaker/dp/B000LKYXUC

      It’s more expensive than just plain salt, but in use, the cost is hardly noticed. A bottle lasts us for months, as we don’t use much salt on anything.

      Like

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