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5 from 1 vote
Overhead View of a Bowl of Creamy Polenta Topped with Roasted Peaches and Pecans with Spoon
Roasted Peaches and Creamy Breakfast Polenta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This rich and creamy breakfast polenta is topped with roasted summer peaches, pecan pieces, and a sprinkling of cinnamon.
Course: Breakfast
Cuisine: American
Servings: 2
Author: Alissa
  • 2 ripe peaches sliced thinly
  • 3 tbsp. maple syrup divided
  • 1 tsp. cinnamon
  • 1 ½ cup unsweetened unflavored non-dairy milk
  • 1 tsp. vanilla extract
  • ½ cup polenta
  • a few pecan pieces optional
  1. 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.
  2. 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.
  3. 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.