This has become a favorite weekend meal. It makes one serving.
For the Polenta:
1/3 cup almond meal (or my favorite is to mix 50:50 almond meal and hemp hearts)
1/3 cup broth
1/4 tsp garlic salt or other seasonings of choice.
For the topping:
1 clove of garlic minced
2 green onions, sliced thinly
4 or 5 button mushrooms cleaned and sliced
1-2 handfuls of raw baby spinach
1-2 slices of cooked bacon (I use turkey bacon because I can’t eat pork)
1 soft boiled egg, whole, peeled very carefully
ghee or coconut oil for sautéing
Optional–Olive oil for garnish (I like lemon infused olive oil)
Directions:
Put the broth, almond meal (hemp hearts), and garlic salt in a small pot and simmer on low, stirring occasionally. The mixture will thicken.
Meanwhile in a frying pan, lightly sauté the garlic and green onions until soft and fragrant.
Add the mushrooms and cook until tender.
Add the spinach and stir it until it turns dark green and then TURN OFF THE HEAT.
Put the “polenta” in a bowl and top it with the veggie mixture. Put the egg on top and push down to release the yolk. Sprinkle crumbled bacon over all. Lightly dress it with olive oil (optional)