Breakfast Polenta

January 4, 2011


Kids get very accustomed to the foods we normally serve them for breakfast every morning. So whenever I break out of my usual routine and try something new, I always pause wondering if my guys will like it or send me back for what they’re used to. Occasionally, I play around with recipes just to see how my little ones will react and that’s where the idea for this sweet polenta recipe came from. Normally, I make polenta savory with Parmesan cheese for lunch or dinner, but I wanted to see how a sweet version for breakfast would go over. Polenta is such an unusual change of pace for breakfast in my house that even I was shocked at my kids’ reaction — they were delighted. Even my 22 month old, Chloe, kept asking for more.

See what your gang thinks. It’s a simple and inexpensive recipe that you can prepare ahead of time and keep in the fridge so all you have to do in the morning is give them a quick sauté and serve with your favorite topping. It’s an easy and inexpensive breakfast that may be new, but I’m guessing your family will love it!


Breakfast Polenta

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeCourse: BreakfastAuthor: Catherine McCordPrep Time 40 minutes Cook Time 10 minutes


  • 7 cups water
  • 1 instant polenta
  • 1 teaspoon kosher salt
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 tablespoons butter plus more for sautéing


  • Line a sheet tray with foil and coat with cooking spray.
  • Bring 7 cups of water and salt to a boil.
  • Add polenta in a slow stream while whisking continuously to avoid lumps.
  • Turn heat to low and continue to stir with a wooden spoon until polenta thickens, 5-8 minutes (you may add more boiling water as needed to keep the polenta a smooth consistency).
  • Turn the heat off and add brown sugar, spices and butter and stir to combine.
  • Pour onto a sheet tray and spread polenta out with the back of a spoon to cover the tray evenly and cool.
  • Refrigerate the polenta for 30 minutes or covered for up to 2 days.
  • Remove the sheet tray from the refrigerator and use cookie cutters to stamp out fun shapes (this is the time to get your kids involved and let them be creative).**
  • Heat 1 tbsp of butter in a sauté pan over medium heat and cook the polenta shapes for 3-5 minutes on each side or until golden.
  • Serve (you can also serve these cold).
  • * Once sauteed, the polenta can stay refrigerated for up to a week.
  • **Shapes can be frozen for up to 3 months.

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