Brazilian Breakfast Recipe

Cooking Instructions

1. 1

   Prepare the Cornmeal

   In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in 2 cups of cornmeal, stirring continuously to avoid lumps. Reduce heat and cook for about 15-20 minutes until thickened.

2. 2

   Cook the Spinach and Eggs

   In a skillet, heat 2 tbs of olive oil over medium heat. Add 2 cups of spinach and sauté until wilted. In a separate pan, fry the 4 eggs to your desired doneness.

3. 3

   Prepare the Tomatoes and Avocado

   Chop 1 cup of tomatoes and 1 medium avocado. Mix together and season with salt and fresh herbs.

4. 4

   Assemble the Breakfast

   Serve the warm polenta topped with sautéed spinach, fried eggs, and the tomato-avocado mixture. Sprinkle with feta cheese and garnish with fresh herbs if desired.