Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!

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 yet
Course: Breakfast
Prep Time 40 minutes
Cook Time 10 minutes



  • 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.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I really would like to try this, but I have cornmeal but I’m not sure how many cups I would need for this recipe, can you tell me how much I would need?

  2. We called this corn meal mush when we were kids. Recipe was on the corn meal box. We made it in a loaf pan. Not a very appetizing name but yummy none the less.

  3. I had my other half help me pour the polenta and he was useless! I told him SLOW and steady but he just threw it in the pot while I whisked and shrieked “slower…..SLOWER! Lol….. So we have lumps but I’m sure our son won’t mind. Thank you for the recipie I am soo looking forward to breakfast now!

  4. Oh dear disaster they are very runny in the middle and not looking like the picture at all maybe I didn’t fry them long enough will try again later

  5. Make sure to add the polenta slowly, sort of like you’re sprinkling it into the pot and whisk the entire time!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating