Cheesy Breakfast “Polenta” with Eggs, Avocado and Salsa
Serves Up To
Combine the first 2 ingredients in a medium saucepan over medium-high heat. Bring to a simmer; stir in almond flour and salt. Cook, stirring with a whisk, 2 minutes or until thickened. Remove from heat and stir in cheese until incorporated.
Divide the polenta among 4 bowls. Top each with 1 egg, ¼ sliced avocado and 2 tablespoons salsa. Top with pepper and additional cheese, if desired.
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