Polenta Salad

20231126, #breakfastdiary 904, -2°C/mostly cloudy, 21min/workout(Y) With only two eggs left, I set out to make a #soufflepancake — sifted the flour, measured the sugar, got everything ready to whip the meringue — but the moment I cracked the egg, the yolk broke. After staring blankly at the burst yolk for a moment, I pulled myself together, raided the fridge for leftover vegetables, and stir-fried them into today's breakfast instead: #polentasalad Heat olive oil in a pan, add zucchini, onion, eggplant, and tomato, and stir-fry with plenty of salt, pepper, and herbs. In a pot, combine 1/2 cup polenta, 2 cups water, and salt; once it boils, turn off the heat and let it sit for a moment. Spoon the polenta onto a plate, top with the stir-fried vegetables, and enjoy~ From the #myfrenchstylesalad recipe. For when you have no appetite, don't feel like rice, or just because — #italiancornporridge #polenta 22g milk 35g soft flour