Local Polenta and Veggie Bowls

This local ingredient polenta and veggie bowl is perfect for breakfast or dinner! 

Prep Time

30 minutes

Cook Time

30 minutes


4 Servings


2 cups milk, whole (Strafford Creamery)
1 cup stock, low-sodium chicken
1 cup cornmeal (Nitty Gritty Grain Co.)
4 tablespoons butter (Cabot)
1 cup cheese, cheddar (Cabot)
3 slices bacon (Green Mountain Smokehouse)
1 radicchio (Pete's Greens)
2 onions (Burnt Rock Farm)
6 ounces mushrooms, shiitake (1000 Stone Farm)
8 ounces spinach, baby (1000 Stone Farm)
1 bunch thyme, sprigs (Red Wagon Plants)
1 dash salt and pepper
4 eggs (Shadow Cross Farm)


Make polenta: In a medium pot, combine milk and chicken stock and bring to a simmer over medium-low heat. Slowly add cornmeal, whisking constantly to avoid lumps. Cook over low heat, whisking regularly, until polenta grains are soft, approximately 15 minutes. Remove from heat and stir in cheese and two tablespoons butter and season to taste. Keep warm.

Meanwhile, heat one tablespoon of butter in a sauté pan over medium heat. Add sliced onions and cook until softened. Add mushrooms and continue to cook until mushrooms begin to brown. Strip leaves from fresh thyme sprigs and add to pan, then add radicchio and continue cooking until radicchio wilts. Lastly, add chopped cooked bacon and spinach and cook briefly, until warmed through and the spinach has wilted. Season to taste with salt, pepper, and/or red chili flake. Set aside.

(Alternately, if you want to start with raw bacon, chop the three slices, render in the sauté pan until crispy, and then use the residual fat in the pan to sauté the veggies, instead of adding the butter).

Wipe out the pan and heat the remaining tablespoon of butter over medium-high and use it to fry the eggs to your desired doneness.

Plate: Spoon polenta into bowls. Top with the sautéed veggie mixture and a fried egg.