Salmon Polenta ‘Quiche’


A savoury dish perfect for a gourmet breakfast or a simple brunch. These pescatarian flavours combine smolderingly to form a make-shift ‘quiche’ or “scrambled eggs” replacement . The soft polenta texture, crunchy bell peppers, and the slightly crisp salmon topping come together to form a great gluten free meal. Full of nutritional value thats guaranteed to get you through the day without having to spend hours in the kitchen. Perfection? I think so. I have made this my go-to gluten free breakfast when i have a long day ahead of me. It gave me the energy i needed without the undesired bloating. You really can’t afford not to try this!

Time needed: 20 mins
Serves: 1

1 cup polenta, uncooked
2 cups water
1/4 green bell pepper,chopped
1/4 red bell pepper, chopped
1 tsp Chlorella powder ( optional)

1. Preheat the oven to 200C. Then begin cooking the polenta in the 2 cups of water until thick and creamy. Ensure that the polenta cooks well and is not too wet.

2. Mix in the bell peppers, chlorella, salt/pepper and pour onto a small baking dish (lined with baking paper) of your choice. ( allow a thickness of about 1 inch)

3. Allow to set for 2 minutes then place the smoked salmon on top and place the dish into the oven. Lower the temperature to 180C. Cook for about 15 minutes

4. Remove from oven and allow to cool slightly before serving!

Tip: Make it vegan by removing the salmon and substituting for some of your other favourite toppings!


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