Arugula-Cashew Pesto Polenta & Fried Egg Breakfast Bowls

Polenta filled with peppery arugula-pesto made creamy with cashews instead of cheese and spiced up with fresh garlic and jalapeno olive oil. Savory, satisfying and only one thing to top it off: a fried egg with its buttery-yolky center. Aum nom nom!

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Ingredients

• 3 Cups water
• 1/2 tsp. salt
• 1 cup polenta
• 4 cup arugula
• 3/4 cup. raw cashews
• 1/4 cup. freshly squeezed lemon juice
• 2 garlic cloves minced
• 1/2 tsp Salt
• 1/3 cup high-quality extra virgin olive oil

Method

Step 1

Bring water and salt to a boil. Add polenta slowly, while stirring with a wooden spoon to incorporate. Continue stirring, attentively, until polenta has reached desired chewy (not mushy) consistency. This should take about 20 minutes.

Step 2

Meanwhile (or before) Combine all pesto ingredients in food processor (or high-speed blender) and blend or pulse until rather smooth. there will be some smaller pieces of cashew or garlic and that's okay. If a smoother consistency is desired, turn processor on until you are pleased. This will make about 1-1/4 cups pesto.

Step 3

When polenta is about ready, stir in most of arugula-cashew pesto, reserving some for on top of each dish. When polenta and pesto are combined it will be bright green with no streaks of yellow.

Step 4

Fry up as many eggs as you'd like. Place polenta in bowl, top with egg and garnish with more arugula-cashew pesto. Serve immediately.