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This rich and creamy breakfast polenta is topped with roasted summer peaches, pecan pieces, and a sprinkling of cinnamon.
There’s nothing quite like a big bowl of creamy hot cereal for breakfast, is there? This is especially true when that hot cereal gets topped with some fruity sweetness.
If this rings true to you, you’ve probably tried the usual oats, steel cut oats, and maybe a multigrain cereal mix. But today I’m here to introduce you to something totally new: breakfast polenta!
Creamy polenta served hot with a little added sweetness makes an amazingly delicious and comforting breakfast. It’s also super easy to whip up.
In this recipe our creamy polenta gets topped with juicy roasted peaches and crunchy pecans. It’s so delicious and I’m sure it will become your new go-to breakfast!
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- Ingredients You’ll Need
- How It’s Made
- Leftovers & Storage
- More Recipes Like This
- Creamy Breakfast Polenta with Roasted Peaches
Ingredients You’ll Need
- Peaches. Fresh, ripe peaches work best for this recipe. If they’re not in season you can substitute apples, pears, or make a batch of roasted strawberries.
- Maple syrup.
- Cinnamon.
- Non-dairy milk. Most unflavored and unsweetened varieties will work in this recipe. Soy milk, almond milk, cashew milk and oat milk are all great options. Check out my guide to dairy-free milks if you need more guidance.
- Vanilla extract.
- Quick cooking polenta. If you’ve got regular (non-quick cooking polenta) on hand, feel free to use it. You’ll need to extend the simmer time and use more liquid. Refer to the package directions.
- Shelled pecans. You’re welcome to leave these out or substitute with another type of nut, like walnuts or hazelnuts.
How It’s Made
To make the roasted peaches, all you need to do is combine sliced peaches, maple syrup, and some cinnamon in an oven-safe skillet or baking dish. Pop it into the oven to bake until the peaches are tender.
While the peaches cook, stir the milk, some maple syrup, and vanilla together in a small saucepan. Bring the liquid to a simmer, then add the polenta. It’ll only take a few minutes to become thick and creamy.
Divide the creamy polenta among bowls and top it with some roasted peaches and pecan pieces. Dig in!
Leftovers & Storage
If possible, store the roasted peaches and creamy breakfast polenta separately. Each will keep in an airtight container in the fridge for about 3 days.
