Tomato Parmesan Polenta

20250204 #breakfastdiary 1303, -12/clear, 20 min/exercise (M) Yesterday's forecast said it would be cold, cold, and wow, it really is. -12 degrees. #tomatoparmesanpolenta, the Italian version of corn porridge to warm the body and soul, topped with sautéed tomato and parmesan cheese 👉Approx 300kcal — though adding the dressing bumps the calories up quite a bit. But can you really give up the flavor? 😃

1/2 cup polenta, 1 tomato, parmesan cheese, salt, pepper, herbs (optional), (dressing) 3T olive oil, 1T wine vinegar, 1t whole grain mustard

1. A 4:1 ratio of water to polenta works well. Bring water to a boil in a pot and slowly stir in the polenta little by little so it doesn't clump. Add salt and pepper, stir in 1T butter, cover, and let it sit for about 10 minutes. 2. Wash 1 tomato well, cut into wedges, and sauté in a heated pan with olive oil, salt, pepper, and herbs. 3. Plate the polenta, top with the sautéed tomato, and grate parmesan cheese on top to finish. #breakfast #recipe #miraclemorning #polenta Q. With dressing it's 669kcal, without it's 300kcal. Give up the calories or give up the flavor? 😃