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Vegan Breakfast Potato Polenta Bowl

This vegan breakfast potato polenta bowl is an easy, comforting dish to make for a lazy Sunday morning breakfast (or brunch). Fried potatoes tossed with green pepper, zucchini and blistered cherry tomatoes over a bed of creamy polenta is all you need to wake up in the morning, especially after a late night out!
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Course: Breakfast
Cuisine: American
Total Price: $3.66
Price per Serving: $0.92
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 255kcal


  • 4 cups (1 litre) water - $0.00
  • 1 ½ teaspoon salt divided - $0.05
  • 1 cup (170 grams) medium-grain yellow cornmeal - $0.40
  • 1 tablespoon oil - $0.12
  • ½ a medium onion diced – $0.07
  • 2 cloves of garlic thinly sliced – $0.06
  • 250 grams (9 oz) cherry tomatoes - $0.89
  • ½ a zucchini diced - $0.11
  • 1 large or 2 medium potatoes diced - $0.39
  • ½ a green pepper diced - $0.11
  • ½ teaspoon dried oregano or your favourite herb - $0.03
  • A few grinds of pepper - $0.04
  • A small jar of salsa - $1.39


  • Bring the water and ½ teaspoon of the salt salt to a boil in a small pot. While whisking, sprinkle in the cornmeal. Whisk until the cornmeal thickens then reduce the heat to low. Allow to cook until the cornmeal is soft, whisking from time to time – about 20 minutes. If you like your polenta looser, you can stir in more water to reach the consistency that you like.
  • Meanwhile, heat a large pan over medium-high heat and add the oil. Add the onions and garlic and fry until soft and translucent. Remove to a plate and add the cherry tomatoes to the pan. Fry, shaking the pan from time to time, until they begin to split and blister. Remove to the plate then add the zucchini (you may need to add a bit more oil at this point). Fry for a few minutes until they are tender and begin to brown. Remove to the plate.
  • Add the potatoes (and a bit more oil if the pan is very dry) and cover the pan. Fry, stirring from time to time, until the potatoes are nicely browned on all sides and cooked through. Remove the lid and add the green pepper. Fry for a couple more minutes until the pepper is crisp-tender.
  • Add the onion, garlic, tomatoes and zucchini back to the pan with the potatoes and add the oregano, remaining 1 teaspoon of salt and pepper. Stir to combine and reheat the veggies.
  • Divide the polenta into four bowls and top with the breakfast potatoes. Serve with salsa on the side to dollop on top.
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Calories: 255kcal | Carbohydrates: 44g | Protein: 7g | Fat: 6g | Sodium: 1245mg | Potassium: 733mg | Fiber: 7g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 39.1mg | Calcium: 59mg | Iron: 3.8mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.