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This breakfast polenta is the perfect meal for those days when you want something different, but have no idea what to make. It’s comforting, filling, and easy to customize. This recipe is gluten-free, dairy-free, and vegan-friendly.
Polenta is one of the best-kept secrets. This swoon-worthy meal has me kicking myself that I don’t make it more often.
Especially considering how easy (and mostly hands-off) it is to make, customizable (you can go sweet or savory), and its ability to get you out of a breakfast rut. Just serve it for brunch and I promise you’ll be praised.
What Is Polenta?
Polenta originated in Northern Italy and today is made solely from coarsely ground yellow cornmeal. The difference between polenta and cornmeal is the consistency of the grain. Cornmeal is finely ground like flour whereas polenta has more bite.
The classic ratio for polenta is one part polenta to four parts water. However, the liquid amount can vary. I find that if you go less than the four parts liquid, the polenta isn’t as creamy as the luscious texture we’re after.
Polenta isn’t just a brunch food though. In fact, it’s a popular dinner choice when served with proteins such as braised beef or lemon chicken where the sauce gets mixed into the polenta and everything just melts in your mouth.
Ingredients
These are the base ingredients for making polenta, regardless if you’re making a sweet or savory variation. You can find the full recipe and ingredient list in the recipe card.
- Water. For cooking the polenta.
- Non-dairy milk. This helps make the polenta even creamier. I love oat milk, but any will do.
- Polenta. Also called yellow cornmeal or yellow grits. Look for coarse ground and preferably organic or non-GMO. I used Bob’s Red Mill.
- Dairy-free butter. This gives it so much flavor. Use regular if not dairy-free.
- Kosher salt. To bring forward all the flavors.
How To Make Breakfast Polenta
- Preheat your oven to 400ºF.
Toss the tomatoes and zucchini with one tablespoon of olive oil, season with salt and pepper, and place everything in a single layer on a parchment-lined baking sheet. Cook for 30 minutes, flipping halfway through.
- Bring the water and milk to a boil.
Add the water, milk, and salt to a medium saucepan and bring to a boil.
- Whisk in the polenta.
Once boiling, pour in the polenta with one hand while continuously whisking with the other hand. This helps prevent clumping.
- Reduce heat & continue to cook, stirring occasionally.
Reduce heat to low and simmer whisking often for about 5 minutes as the polenta starts to thicken. Then, cover and cook for 25-30 minutes, stirring every 5 minutes.
- Taste for doneness.
Taste the polenta to see if it’s done. When it is, remove it from the heat, and add the two tablespoons of butter. Stir it in a little, then put the lid back on for an additional 5 minutes (still off the heat).
- Serve immediately.
Serve it up immediately in a bowl and top with the roasted veggies, a drizzle of olive oil, fresh herbs, and flakey salt. Plus any other additional toppings if desired.
Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this breakfast polenta using what you already have? Here are some ideas…
- No dairy-free milk? You can use chicken or vegetable broth or more water.
- No tomatoes or zucchini? You can also use tomato confit or any other vegetable you like such as broccolini, marinated portobello mushrooms, sweet and spicy butternut squash, caramelized onions, etc.
- Amp up the flavor While this is delicious on its own, you can also mix in pesto or miso butter for different flavor profiles.
- Make it sweet. You’ll still cook the polenta the same, but once you remove it from the heat, you can add a sweetener, cashew cream (optional), and vanilla extract (optional). From there you can top it with fresh fruit, strawberry compote, blueberry chia jam, etc.
Helpful Tips
- The difference between polenta and grits is that grits are made from ground white corn and have finer texture (hence their name).
- To make this breakfast even easier, you can top it with reheated leftover vegetables.
- Don’t use instant polenta, it won’t work for this recipe.
- Once the additional 5 minutes of resting are up, serve it immediately. Polenta firms up as it cools, so for the best creamy texture, eat it as soon as it’s ready.
- Add bacon or a fried egg on top for more protein.
More Breakfast Recipes
Breakfast Polenta
Ingredients
For the roasted vegetables
- 12 ounces tomatoes, halved Campari, Roma, or heirloom
- 3 medium zucchini, cut into 1/2-inch pieces
- 1 tablespoon olive oil plus more for serving
- kosher salt & black pepper
For the polenta
- 3 cups water
- 1 cup non-dairy milk
- 1 teaspoon kosher salt reduce by half if using another type
- 1 cup polenta
- 2 tablespoons dairy-free butter regular unsalted if not dairy-free
More savory topping ideas
- flakey salt
- fresh herbs of choice
- fried or poached egg
- bacon
- tomato confit
- arugula pesto
Sweet topping ideas
- cashew cream
- vanilla extract
- maple syrup could also use brown sugar or coconut sugar
- blueberry chia jam
- fresh fruit
Instructions
- Preheat the oven to 400°F. Toss the tomatoes and zucchini with one tablespoon of olive oil, season with salt and pepper, and place everything in a single layer on a parchment-lined baking sheet. Cook for 30 minutes, flipping halfway through.
- Add the water, milk, and salt to a medium saucepan and bring to a boil. Once boiling, pour in the polenta with one hand while continuously whisking with the other hand. This helps prevent clumping.
- Reduce heat to low and simmer whisking often for about 5 minutes as the polenta starts to thicken. Then, cover and cook for 25-30 minutes, stirring every 5 minutes.
- Taste the polenta to see if it's done. When it is, remove it from the heat, and add the two tablespoons of butter. Stir it in a little, then put the lid back on for an additional 5 minutes (still off the heat).
- Serve it up immediately in a bowl and top with the roasted veggies, a drizzle of olive oil, fresh herbs, and flakey salt. Plus any other additional toppings if desired.
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