This might be my favorite savory breakfast bowl so far because it involves black garlic. John and I discovered
this amazing transformation of garlic at a festival we attended at the Botanical Gardens a few years ago. From what we were told
by the vendor at the time, black garlic is the result of heating the entire clove of garlic over the course of several weeks.
It turns the garlic cloves black and soft, while the taste of the cloves turn a bit sweet, with notes of balsamic vinegar.
I can eat them just solo, but in this bowl with the portobello mushrooms it really makes the dish.
Luckily, I have always been able to find it sporadically at our local grocery store, so I stock up whenever I see it.
Polenta and Black Garlic Breakfast Bowl
Polenta and Black Garlic Breakfast Bowl By Marysmaking
Prep time: - Cook time: - Total time: Yield:1S
- 1/2 cup cooked polenta
- 1/3 cup broccolini
- 1/2 cup crumbled goat cheese
- 5-6 slices of portobello mushroom
- 3-4 T balsamic vinegar
- 4 T olive oil
- 4-5 cloves black garlic
Prepare polenta according to package instructions first.
Then take chopped broccolini and portobello
and coat in olive oil and spread out on a baking sheet. I also coated portobello in balsamic vinegar.
Roast broccolini and portobello under broil. The broccolini will probably be done in about 2-3 minutes
and the portobello in about 4-5 minutes.
I threw the black garlic cloves on the hot baking sheet to warm them up a bit, then combine all.