What could be better as a weekend breakfast than a fall-inspired polenta breakfast platter with scrambled eggs, crispy bacon, melted apples, and wilted greens?! The polenta is full of cheddar cheese and each bite has flavors of sage and maple running throughout. It’s hearty and comforting, best served with a hot cup of coffee alongside on a very slow, relaxing crisp fall morning!
polenta breakfast platter – the details
This polenta breakfast platter has five main components, each one blending perfectly with the next. It all comes together on one big platter for everyone to help themselves to a bite of everything.
creamy polenta – quick-cooking polenta flavored with cheddar cheese and a hint of maple syrup
scrambled eggs – simple, classic scrambled eggs to add some substance to the meal
crispy bacon – because every breakfast platter of course needs some bacon (sage-flavored breakfast sausages would be great here, too!)
melted apples – the main fall component, these apples include caramelized onions, vinegar, maple, and fresh sage flavor…all cooked down in a cast-iron skillet (in hot bacon fat) until soft and golden
wilted greens – a nice healthy & hearty addition to the platter (use whatever greens you’d like – I did red chard, but spinach or kale would work as well)
I made this polenta breakfast platter for my brothers one morning when we were all working from home at my parent’s house. I had just gone on a crisp walk and came back inside to whip this up. Everyone devoured it, and it was simply the perfect cozy, nourishing breakfast to start the day.
If you’re going for an even bigger fall brunch…maybe add this maple pumpkin bread to the menu, too!
PrintPolenta Breakfast Platter with Melted Apples & Greens
a fall breakfast platter with creamy polenta, melted apples, scrambled eggs, wilted greens, and crispy bacon
servings: 4
Ingredients
Polenta Breakfast Platter
- ½ lb thinly sliced bacon
- 1 small onion, thinly sliced
- 2 apples, thinly sliced
- 2 sprigs fresh sage
- kosher salt
- 2 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 3 ½ cups water
- 1 cup polenta
- ½ lb sharp cheddar cheese, shredded
- 2 tbsp butter
- olive oil
- 1 bunch red chard (or other hearty greens), stemmed + roughly chopped
- scrambled eggs (recipe below)
- freshly cracked black pepper
Scrambled Eggs
- 8 eggs
- 2 tbsp butter
- kosher salt
Instructions
Polenta Breakfast Platter
- Preheat the oven to 400°F. Lay the slices of bacon in an even layer in a 12” cast-iron skillet. Cook for about 18 minutes in the oven, or until crisp. Remove the bacon (leaving the bacon fat in the skillet) and place the skillet over medium heat on the stovetop.
- Add the onions. Saute for a few minutes until beginning to caramelize. Add the apples, sprigs of sage, and a good pinch of salt. Continue to cook for about 8 more minutes until the onions and apples are soft and caramelized, stirring often. Add the apple cider vinegar and 2 tablespoons of maple syrup. Turn the heat to medium low and simmer for about 2 minutes. Remove the sage. Transfer the mixture to a bowl and cover with foil to keep warm. Wipe out the skillet.
- Meanwhile, bring the water to a boil in a small heavy-bottomed pot. Add a pinch of salt. Slowly add in the polenta, whisking to combine. Turn the heat to low and cook for about 5 minutes, stirring continuously. Whisk in the cheddar cheese, butter, and remaining 1 tablespoon of maple syrup.
- Back in the skillet, add a splash of olive oil over medium heat. Add the red chard and a pinch of salt. Quickly saute the greens until wilted.
- Assemble the platter by spooning the polenta onto one side. Add the scrambled eggs (recipe below) to the other side. Fill in the spaces with the bacon, apples, and greens. Top with lots of freshly cracked black pepper.
Scrambled Eggs
- Crack the eggs into a mixing bowl. Heat a 12” nonstick skillet over medium-low heat. Once hot, add the butter and let melt.
- Whisk the eggs vigorously until foamy. Add them to the skillet.
- Drop the heat to low and gently cook the eggs until softly scrambled, using a wooden spoon to make “ripples” in the eggs as they cook.
- Season with a pinch of salt.
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