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
Ingredients
- 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
Instructions
- 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.
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?
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.
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!
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
Make sure to add the polenta slowly, sort of like you’re sprinkling it into the pot and whisk the entire time!
I too couldn’t get rid of the lumps hoping that my dear daughter will demolish it tomorrow am, as it’s my turn to get up!
How cute are these? 🙂 Definitely have to try your recipe. Here is my recipe with pictures http://cuceesprouts.com/2012/04/blueberry-almond-breakfast-polenta/