If you’re tired of sweet breakfasts or just want something hearty and comforting without the sugar crash, this savory polenta breakfast bowl might just be your new favorite.
Polenta might sound fancy, but don’t let that fool you — it’s just ground cornmeal. The trick is slow cooking it till it’s creamy, then loading it up with good-for-you veggies and a runny egg on top. If you’re gluten free and miss the joy of buttery toast under your eggs… this is the bowl that brings that warmth back.
I started making this years ago after a trip to Asheville, where I had something similar at a small café tucked inside a bookstore. It was raining, and I remember the way the egg yolk melted into the buttery corn base, with the mushrooms giving it that earthy depth. Ever since then, this has been a cold-morning regular in my kitchen.
And bonus — it’s all naturally gluten free. No weird substitutes. Just real food.
Why You’ll Love This Recipe
Naturally gluten free — no swaps needed.
Feels like brunch but cooks like breakfast.
Easy to make ahead.
Great way to sneak in spinach without tasting it.
Budget-friendly and uses common grocery items.
Make-Ahead Tips
Polenta holds up great in the fridge. When reheating, stir in a splash of water or milk to bring back the creaminess.
You can sauté the veggies ahead and just reheat them in a pan with a touch of oil.
Cook your eggs fresh though — that yolk is everything.
Why This Works for Gluten-Free Mornings
So many gluten free breakfasts lean sweet. Oats, muffins, smoothies… they’re good, but sometimes you need something warm and savory that sticks to your ribs. This one checks all the boxes:
High in fiber and protein.
Easy to digest.
Feels filling without feeling heavy.
No weird ingredients or flours.
Plus, it’s flexible. Don’t like spinach? Try kale. Out of mushrooms? Add bell peppers or even leftover roasted veggies from last night’s dinner.
Ingredient Spotlight: What to Look For
Cornmeal
Check the label. Some brands are processed in facilities that also handle wheat, so look for the certified gluten free symbol if you’re celiac.
Mushrooms
Go for firm, fresh mushrooms. The pre-sliced ones tend to dry out fast. Cremini or baby bella give a nice flavor, but even white button mushrooms work.
Eggs
If you’re buying at a local farmer’s market or co-op, you’ll get the freshest eggs and yolks that practically glow.
Spinach
Baby spinach works best. No chopping needed, and it wilts quickly without going soggy.
Real-Life Pairings
I’ve had this with:
A side of apple chicken sausage for extra protein.
Avocado slices on the side, with a squeeze of lemon.
A hot cup of black coffee when I need to wake up fast.
Or topped with a spoon of pesto when I want something bold.
Once, I served it for brunch with my in-laws and they thought it came from a restaurant. That’s when I knew this one was a keeper.
How to Serve This to a Crowd
You can easily double or triple the polenta and keep it warm in a slow cooker on low. Just keep some water or broth nearby to thin it as needed.
Let guests top their bowls however they like: mushrooms, eggs, even shredded cheese or avocado. Makes for a great DIY breakfast bar setup.
Troubleshooting Common Issues
My polenta is lumpy: You probably added the cornmeal too fast. Next time, whisk slowly as you pour it in.
It’s too thick: Stir in a bit of warm water or broth until it loosens up.
It stuck to the pot: That’s normal. Soak the pot in hot water for a few minutes and it’ll come off easily.
Eggs sticking to the pan: Use enough fat and make sure the pan is hot before adding the eggs.
Savory Add-On Ideas
Feeling creative? Here are some more topping ideas that work beautifully with this base:
Crumbled goat cheese or feta
Roasted cherry tomatoes
Caramelized onions
A swirl of basil pesto or red pepper spread
Chopped sun-dried tomatoes
Leftover roasted sweet potatoes
It’s hard to mess this up. The key is warm, creamy, earthy, and eggy… and you’re good.
Print
Gluten Free Savory Breakfast Polenta (Egg, Mushrooms, Spinach)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A cozy, naturally gluten free breakfast bowl made with creamy cornmeal polenta, garlicky mushrooms, wilted spinach, and a hot egg on top. A perfect savory morning dish when you want something warm, filling, and made with real, fresh ingredients.
Ingredients
For the polenta:
1 cup stone-ground yellow cornmeal (check label to make sure it’s gluten free)
4 cups water or low-sodium veggie broth
1 tablespoon unsalted butter (or olive oil for dairy-free)
½ teaspoon kosher salt
Fresh cracked black pepper, to taste
For the toppings:
1 tablespoon olive oil
2 cups baby spinach
1½ cups sliced mushrooms (baby bella or cremini are great)
½ teaspoon garlic powder (or 1 garlic clove, minced)
4 large eggs
A handful of fresh chives or scallions, sliced
Optional: shaved parmesan, chili flakes, or a drizzle of hot sauce
Instructions
Bring your water (or broth) to a low boil in a medium pot. Slowly whisk in the cornmeal a little at a time — don’t dump it in all at once or it’ll clump.
Turn the heat to low and simmer, whisking every few minutes so nothing sticks. Let it cook for about 25 to 30 minutes. You want it thick but creamy — like soft mashed potatoes.
Once done, stir in the butter, salt, and black pepper. Taste it. If it feels bland, add a pinch more salt or a tiny bit of grated parmesan.
While the polenta’s doing its thing, heat a skillet over medium heat. Add a tablespoon of olive oil.
Toss in the mushrooms and a little salt. Let them cook without stirring too much, so they get golden brown edges. That takes about 5 to 7 minutes.
Once they’re browned, add your garlic and spinach. Cook just until the spinach wilts down, which only takes a minute or two. Remove from heat and set aside.
In the same pan (or a clean one), add a touch more oil or butter and crack in your eggs.
Cook to your liking — I go for sunny-side up or over easy so the yolk can run into the polenta. Salt and pepper to taste.
Scoop your creamy polenta into bowls. Spoon the spinach and mushrooms over it. Top with a hot egg. Sprinkle with chopped chives, a dusting of parmesan if you’d like, and maybe a pinch of chili flakes or a splash of hot sauce.
Then — dig in while it’s still warm.
Notes
For dairy-free, swap butter for olive oil.
Add more veggies or top with avocado, goat cheese, or pesto.
Store leftovers in fridge up to 4 days. Reheat polenta with a splash of water.
Great for brunch meal prep or a comforting breakfast-for-dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 195 mg
