Breakfast polenta

Follow this recipe to prepare a delicious creamy polenta topped with perfectly poached eggs, ideal for a comforting and satisfying meal.

A sweet breakfast treat

I grew up eating a lot of instant grits, and for some odd reason, I loved it. I was probably – no – definitely, the only 5 year old loving it. Aside from instant grits though, we made this lunch dish using Semolina – combined with chilies, peanuts, cumin, and coriander. So there are multiple …

If you’ve had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham — or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the…

I love this breakfast polenta recipe. It’s got all the right textures for a great breakfast. It’s so worth the time it takes to make.

This cheesy polenta sausage breakfast bowl is packed with flavor. It starts with cheesy polenta topped with spinach, mushrooms, sun dried tomatoes, chicken sausage and topped with a crispy fried egg. Never skip breakfast again!

You guys, you\'ve got to make this super easy, one-skillet brunch recipe! We\'re talking baked polenta on the bottom, creamy refried beans, salsa, cheese, eggs, salsa and more; simple ingredients most likely already in your pantry! Each serving contains 14 grams of protein and 5g of fiber; talk about a healthy breakfast. And if you\'re feeling a little spicy, feel free to top it off with a few shakes of hot sauce.

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…

A vegan-friendly savory and spicy breakfast inspired by Deb Perelman's Polenta Baked Eggs with Corn, Tomato, and Fontina.

Creamy, cheesy Breakfast Polenta with pesto is savory brunch goals! Cook yellow grits until creamy, then mix in plenty of parmesan cheese. Top with jammy soft boiled eggs for a hearty, satisfying breakfast. All components can be made ahead and reheated before serving. Tastes like summer! Gluten-free.