Savory Cornmeal Peach Breakfast Bowls

Creamy cornmeal porridge gets a savory lift from roasted peaches, whipped ricotta, and a jammy egg.

Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (128 reviews)

Ingredients

• 1 cup fine cornmeal
• 4 cups low-sodium vegetable broth
• 2 ripe peaches, sliced
• 2 tbsp olive oil
• 1 tbsp hot honey
• 1/2 cup whole-milk ricotta
• 1 tbsp lemon juice
• 1/4 tsp crushed red pepper
• 2 cups baby arugula
• 4 large eggs
• 2 tbsp chopped fresh basil
• Kosher salt and black pepper

Instructions

1. Heat the oven to 425 F and toss the peach slices with one tablespoon of olive oil, hot honey, crushed red pepper, and a pinch of salt on a small baking sheet.
2. Roast the peaches until their edges are browned and glossy, about 10 minutes, turning once halfway through.
3. Bring the broth to a simmer in a saucepan, whisk in the cornmeal, and cook until creamy and thick, 8 to 10 minutes, stirring often.
4. Stir the ricotta with lemon juice, black pepper, and a pinch of salt until smooth and light.
5. Warm the remaining olive oil in a nonstick skillet and cook the eggs until the whites are set and the yolks are still soft.
6. Spoon the cornmeal into bowls and top with arugula, roasted peaches, whipped ricotta, a jammy egg, and fresh basil.

Chef Tips

• Whisk the cornmeal in slowly to keep the porridge smooth.
• Use nectarines if the peaches at the market are still firm.
• Add the arugula while the porridge is hot so it softens slightly.
• For a vegetarian version with more protein, add toasted pumpkin seeds.

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