This rich and creamy breakfast polenta is topped with roasted summer peaches, pecan pieces, and a sprinkling of cinnamon.
I am such a breakfast person. I always wake up hungry. I wasn’t always like this and I’m not sure how the change happened, but there was a time when I was content to down a cup of coffee or tea and be on my way. That could never happen today. Not only do I always wake up hungry, but I often wake up thinking about what I’ll have for breakfast, and often that thought is what motivates me to get out of bed.
Now, I’d like to pretend that I eat a lavish breakfast every day, like I told myself I’d do when I no longer had to bust out the door in a hurry to get to an office every morning, but during the week I still go for simple stuff like fruit and toast. That’s okay. It makes my weekend breakfasts even more exciting. I now have the whole week to think about what kind of excitement I want to wake up to on Saturday.
Last week my breakfast excitement was decided for me, when I spotted the first peaches of summer. I didn’t really have high hopes, it being early and all, but I’ve missed peaches, so I had to at least give them a shot. When I woke up on Saturday I ate one before even getting started, which worked out perfectly, because I woke up hungry as usual. I was pleasantly surprised. Peach polenta was on!
I always forget how good polenta is. In particular, I also always forget how good polenta is in its many different forms. If you’ve never tried sweet polenta before, you will be in for a treat. This is hot cereal with an amazing texture. Those little grits suck up the milk for a creamy, corny burst of deliciousness in your mouth. That kind of creaminess begs for peaches. Happy summer!
Roasted Peaches and Creamy Breakfast Polenta
This rich and creamy breakfast polenta is topped with roasted summer peaches, pecan pieces, and a sprinkling of cinnamon.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Ingredients
- 2 ripe peaches sliced thinly
- 3 tbsp. maple syrup divided
- 1 tsp. cinnamon
- 1 1/2 cup unsweetened unflavored non-dairy milk
- 1 tsp. vanilla extract
- 1/2 cup polenta
- a few pecan pieces optional
Instructions
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Preheat oven to 375. Spray baking dish or cast iron skillet with nonstick cooking spray. Add peaches, 2 tbsp. maple syrup and cinnamon. Toss to coat peaches. Bake about 20 minutes, or until tender and syrupy.
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While your peaches bake, prepare your polenta. Start by bringing milk, vanilla and 1 tbsp. maple syrup to a simmer in medium saucepan. Add polenta. Cook about five minutes, stirring frequently, or until thick and creamy.
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Spoon into bowls. You can add a little extra milk and/or syrup here if you'd like it sweeter and/or creamier. Top with peaches and pecans.
This was wonderful! It was the first time I had sweet polenta and I really enjoyed it – will certainly use it every once in a while as an alternative to my steel cut oats (cooks much quicker!). The peaches were amazing – definitely a new favourite topping, also for oatmeal! Thank you for the recipe and the inspiration! And I agree, the prospect of a tasty, filling breakfast makes getting up so much easier! :)
Yay!!! I really loved this one and I’m so glad you enjoyed it too! I just tried sweet polenta pretty recently also and have been playing around with it for a few months. This ended up being a favorite. Thanks so much for sharing your results!