Leftover Polenta Breakfast

One of my biggest pet peeves is food waste. It’s lucky that I enjoy concocting strange new things because I often find myself with an assortment of leftovers that you wouldn’t necessarily think of together…life lessons of cooking?

I think I inherited this fearless trait of throwing things together with abandon from my dad.  Or maybe it’s a learned talent, from all of those childhood nights when my mom would go to book group and I’d watch in suspense as papa cooked up the most random ingredients into what he called, “Pirate’s Surprise.” My best friends’ dad had his “specialty dish” that he called ‘fireman’s delight’ or something like that, but my dad could never remember the name and came up with Pirate’s Surprise for his own creations and it’s stuck ever since. This was my own rendition of a Pirate’s Surprise that I made myself for breakfast the other day, using some of the leftover polenta from the White Wine Sauce smothered Polenta , the night before.

  • 1 egg
  • 1/2 cup roasted carrots
  • 1/2 cup spinach
  • 2 tbsp apple cider vinegar
  • 1/4 cup canned salmon
  • 1/2 cup polenta (cooked)


    1. reheat polenta in a nonstick pan
    2. roughly chop spinach and add it along with apple cider vinegar to polenta, when spinach begins to wilt, remove and put in bowl, add salmon and carrots
    3. cook an egg (I like under-easy) and slide it on top of the polenta-spinach mixture

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

White Wine Mushroom Sauce smothered Polenta

POLENTA! So easy and comforting. Mix in some sharp cheese and slow-cooked, white-wine mushrooms and you’ve got quite a meal.

  • 8 oz crimini mushrooms
  • 2 tbsp olive oil
  • 5  sage leaves, chopped
  • 1 sprig rosemary, chopped
  • 1/2 lb polenta
  • 1 squirt mustard
  • 1/4 cup dry white wine
  • 1 clove garlic
  • 1/4 cup goat cheese
  • salt
  • pepper

  1. bring 1 quart water to boil, add polenta, follow directions (varies)
  2. concurrently heat garlic and olive oil over low heat in a non-stick skillet
  3. slice mushrooms and add after 1 minute, add a bit of water then the white wine and let it cook down until mushrooms soften
  4. small sage, chopped in small pieces
  5. once the polenta is cooked, add goat cheese and rosemary and stir until melty and incorporated
  6. add mustard, salt and pepper to mushrooms and cook until desired consistency
  7. ladle mushrooms and sauce over polenta

if there happens to be any polenta leftover the next morning here’s an idea:Leftover Polenta Brekky

© 2014, domenicadreamsofcalamari. All rights reserved.

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