If you're looking to switch up your usual breakfast routine, this Polenta Porridge with Mascarpone and Peaches is a refreshing change. With its subtle corn flavor and delicate sweetness from the honey, it's light, creamy, and bursting with fresh, summery flavor.
Don't get me wrong, I love a good bowl of oatmeal, but for a girl who's currently in her grain era, I'm switching it up!
I'm no stranger to polenta (I'm Italian after all), but I never thought about it as a sweet, comforting breakfast. Similar to oatmeal, polenta is hearty with a pleasant texture (especially the coarse variety), yet still delicate enough to pair with creamy mascarpone.
For the perfect finish, I added peaches, but you could top it with any fruit you like. It takes a little effort on the stove (just some occasional stirring), but it's absolutely worth it. Make a big batch, and you'll have cozy polenta breakfast bowls all week long.
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Key ingredient
Polenta is simply ground corn, and it cooks up into a creamy, comforting porridge. I like using coarse polenta because it has a bit more texture and a slightly richer corn flavor. It takes a little longer to cook, but the result is hearty without feeling heavy, and it gives the porridge a really nice bite.
Look for coarse, stone-ground cornmeal or polenta. Some brands label it as polenta, while others call it coarse cornmeal, but they're essentially the same thing. I like using Bob's Red Mill stone-ground coarse cornmeal because it has a great texture and flavor. Just avoid anything labeled fine or quick-cooking, since it won't give you that same hearty, slightly textured porridge.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
This recipe comes together in a large pot on the stove. Just be sure to stir the polenta occasionally to prevent sticking.
Steps 1-4. In a large pot, boil the liquid, watching it closely, so it doesn't bubble over. Add the polenta in a steady stream, whisking vigorously. Lower the heat, cover, and continue to stir. Remove the lid, and stir every 5-8 minutes.
Steps 5-8. Continue cooking and stirring frequently, about 25-35 minutes. The polenta should be thick, creamy, and smooth, with a soft, spoonable texture. Remove from the heat, and stir in the honey and mascarpone.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Use a large pot. Because of the added milk, the liquid will boil over quickly if you don't watch it closely. As soon as the liquid comes to a boil, reduce the heat and add the polenta. A large pot reduces the chance of a boiled-over disaster.
- Whisk the polenta slowly. If you pour the polenta all at once, it will clump and become difficult to break up. To avoid a clumpy mess, add the polenta in a slow stream, while vigorously whisking the entire time.
- Stir frequently. Stir the polenta frequently to prevent sticking. Stirring also releases starch, creating a perfect, creamy polenta.
Variations
You can get creative with different fruits or sweeteners, depending on your preference.
- Fruit- You can top the polenta with any stone fruit you prefer (plums, nectarines, apricots), or add a handful of fresh summer berries.
- Jam or other sweeteners- Instead of the honey, add any sweetener you prefer. A touch of brown sugar, maple syrup, or fruit jam is a great choice.
- Crème fraiche- For a similar luxury experience, use crème fraiche in place of the mascarpone.
Serving suggestions
Serve creamy polenta bowls as you would any hot oatmeal. Add the peaches after plating, then finish with an additional drizzle of honey, milk, or a small dollop of mascarpone.
Don't forget to wash it down with a light tea or a refreshing fruit smoothie for the perfect summer breakfast.
Storage and prep
To store leftover polenta, allow it to cool, then transfer it into lidded containers and store in the fridge for up to 4 days.
Polenta thickens quite a bit as it sits, so don't be surprised if it firms up in the fridge.
To reheat, add your leftover polenta to a saucepan with a splash of milk or water. Warm it over low heat, stirring frequently, until it loosens back up and becomes smooth and creamy again. Add more liquid as needed until you reach your desired consistency.
You can also reheat it in the microwave. Just add a splash of liquid, cover loosely, and heat in short intervals, stirring in between, until warmed through and creamy.
Frequently asked questions
While technically you can, I don't recommend it. Instant polenta just doesn't have the same corn flavor or texture as coarse cornmeal.
You can use fine polenta, but the texture and cooking time will vary. It will produce a thinner polenta, similar to cream of wheat. If you only have fine cornmeal, follow the directions listed on the package, replacing some of the liquid with milk, if desired.
If you notice the polenta is watery the next day, chances are there was too much condensation from the container when you stored it. To avoid watery leftover polenta, allow it to cool completely before storing. You could also store it with a paper towel under the lid. Lastly, be sure to add the mascarpone off the heat to prevent it from releasing moisture into the cooked polenta.
Need more peach recipes?
Stay peachy, my friends.
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📖Recipe
Breakfast Polenta Porridge with Mascarpone and Peaches
Equipment
- large pot
- whisk
- wooden spoon or spatula
Ingredients
- 1 cup coarse ground cornmeal or polenta (not instant or quick-cooking)
- 4 cups water
- ½ cup milk
- 1 teaspoon kosher or fine sea salt
- 2 tablespoon honey, plus more for serving
- ¼ cup mascarpone, plus more for serving
- 2-3 medium peaches, sliced (about ½ peach per serving)
Instructions
- In a large saucepan, bring the water, milk, and salt to a gentle boil. (Use a larger pot to prevent the milk from boiling over.)1 cup coarse ground cornmeal or polenta, 4 cups water, ½ cup milk, 1 teaspoon kosher or fine sea salt
- Reduce the heat to medium-low, then slowly pour in the polenta in a steady stream, whisking constantly to prevent lumps. Cover and cook for 5 minutes.
- After 5 minutes, uncover and continue cooking on medium-low for 20-25 minutes, stirring every 5-8 minutes. As it thickens, stir more frequently to prevent sticking or scorching. The polenta is ready when it's thick, creamy, and smooth with a soft, spoonable texture. It should slowly fall off the spoon and not feel stiff or dry.
- Remove the pot from the heat, and stir in the honey and mascarpone until fully combined and smooth. Spoon the polenta into bowls and top with sliced peaches, an extra drizzle of honey, and a dollop of mascarpone.2 tablespoon honey, plus more for serving, ¼ cup mascarpone, plus more for serving, 2-3 medium peaches, sliced (about ½ peach per serving)
Notes
- Use a large pot. Because of the added milk, the liquid will boil over quickly if you don't watch it closely. As soon as the liquid comes to a boil, reduce the heat and add the polenta. A large pot reduces the chance of a boiled-over disaster.
- Whisk the polenta slowly. If you pour the polenta all at once, it will clump and become difficult to break up. To avoid a clumpy mess, add the polenta in a slow stream, while vigorously whisking the entire time.
- Stir frequently. Stir the polenta frequently to prevent sticking. Stirring also releases starch, creating a perfect, creamy polenta.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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