Breakfast Polenta Porridge with Mascarpone and Peaches

Creamy polenta in a yellow bowl with peaches and mascarpone.

Breakfast Polenta Porridge with Mascarpone and Peaches

Creamy, comforting polenta porridge made with mascarpone and topped with sweet peaches and honey. It’s a simple, cozy breakfast that’s perfect for warm mornings.

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Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast

Cuisine American, Italian

Servings 4

Calories 298 kcal

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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