Breakfast Polenta

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!

[amd-recipeseo-recipe:142]

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Breakfast Polenta (Serves 6-8)

Prep Time: 40 mins Cook Time: 10 mins

egg free

nut free

gluten free

Ingredients

  • 7 Cups water
  • 1 instant polenta
  • 1 Tsp kosher salt
  • 1/4 Cup brown sugar
  • 1 Tsp cinnamon
  • 1/2 Tsp nutmeg
  • 3 Tbsp butter, plus more for sautéing

Preparation

1. Line a sheet tray with foil and coat with cooking spray.
2. Bring 7 cups of water and salt to a boil.
3. Add polenta in a slow stream while whisking continuously to avoid lumps.
4. 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).
5. Turn the heat off and add brown sugar, spices and butter and stir to combine.
6. Pour onto a sheet tray and spread polenta out with the back of a spoon to cover the tray evenly and cool.
7. Refrigerate the polenta for 30 minutes or covered for up to 2 days.
8. 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).**
9. 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.
10. 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.

Accompaniments

maple syrup, honey, raspberr-wee sauce

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Hi, I’m Catherine. 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.