Breakfast Polenta

Serves 4
Time 45 minutes


1 cup vegetable broth
1 cup water
½ cup dry polenta
1 large sweet potato, peeled and cubed
25g goats cheese
2 tbsp oat milk
1 pinch salt
1 pinch black pepper
3 garlic cloves, microplaned
2 packed cups spinach
2 packed cups kale
2 eggs, fried 

To serve
1 punnet broccoli sprouts
2 tbsp chilli oil


In a medium saucepan bring the vegetable broth and water to boil.
In a pot of boiling water cook sweet potatoes for around 15-20 minutes or until soft, drain.
Add polenta and whisk until it starts to thicken. Reduce to a simmer and cook with the lid on for 2-5 minutes, stirring occasionally.
Mash sweet potato with the goat cheese, oat milk, salt and pepper. Add polenta to mashed sweet potato and stir until combined.
In a large frying pan sauté garlic for 1-2 minutes and stir fry spinach & kale for a further 3-4 minutes or until wilted.
Make some room in the pan and fry eggs to your liking.
Divide the polenta into two bowls and top with fried egg, greens, broccoli sprouts and chilli oil.