Creamy Breakfast Polenta
5min
25min
2
489
Chef's Note
This creamy polenta works wonderfully as a breakfast that both adults and toddlers will enjoy. For a weekday time-saver, you can make the polenta the night before and reheat it with a splash of milk in the morning. The sweet and savory combination makes this dish special without being complicated.
Tags
Ingredients
1 cup polenta (cornmeal)
3 cups water
1 cup milk
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
8 ounces cooked chicken sausage
1/2 cup cheddar cheese, shredded
1 cup fresh berries
Instructions
- 1
In a medium saucepan, bring 3 cups of water and 1/2 teaspoon of salt to a boil over medium-high heat.
- 2
Slowly whisk in 1 cup of polenta, stirring constantly to prevent lumps from forming.
- 3
Reduce heat to low and continue to cook, stirring frequently, for about 10 minutes until the mixture begins to thicken.
- 4
Add 1 cup of milk and continue to cook for another 10 minutes, stirring occasionally, until the polenta is creamy and smooth.
- 5
While the polenta cooks, slice 8 ounces of chicken sausage into rounds and cook in a small skillet over medium heat until browned and heated through, about 5 minutes.
- 6
Once the polenta is cooked, remove from heat and stir in 2 tablespoons of butter, 2 tablespoons of maple syrup, 1/2 teaspoon of cinnamon, and 1 teaspoon of vanilla extract.
- 7
Fold in 1/2 cup of shredded cheddar cheese until melted and well incorporated.
- 8
Divide the polenta between two bowls, top with the cooked chicken sausage and 1 cup of fresh berries.
- 9
Serve immediately while warm and creamy.
Nutrition Information (per serving)
489
30g
55g
17g
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