Breakfast
A healthy all round breakfast packed with health benefits
Ingredients
- ½ cup Left-over cooked polenta
- ½ cup of mushrooms I use a mix Swiss brown, Oyster & Shitake or whatever you have on-hand, roughly chopped into your preferred sized pieces
- 2 tbsp Grass-fed butter, ghee, or olive oil for DF version
- ¾ cup Fresh garden greens
- A few fresh parsley sprigs diced finely soft stems included.
- 1 whole Chilli **always optional
- 1 small Garlic clove, finely chopped **optional.
Instructions
- In a small stainless steel fry pan heat the butter/ghee/olive oil.
- Add in finely diced garlic clove if using.
- Add in mushrooms and sauté for around 5 mins. Remove from heat and pourthe mushrooms into a bowl.
- Season with salt and pepper and chilli if using.
- Top with greens and cover with a bowl.
- Return the pan to the stove top, heat again with another tablespoon of butter/ghee/oil and reheat the polenta, stirring constantly this should take around 2 minutes, add a little more water to loosen if need be – I tablespoon at a time.
- Plate up … on a nice big plate pour on the re-heated, left-over polenta as a base, top with sautéed mushrooms & greens, sprinkle with parsley season again with a little salt & pepper.
- Enjoy!
