Strawberries and Cream Breakfast Polenta

Strawberries and Cream Breakfast Polenta | Cookie Monster Cooking

Meet my newest obsession.  Strawberries and cream breakfast polenta.  As if I wasn’t already massively in love with polenta, now I have a way to get my fix in the mornings as well.  And I couldn’t be happier.

You see, for the last few months I have been on a polenta kick like no other.  Most notably creamy polenta for dinner with whatever topping comes to mind for a simple weeknight meal.  I even got my husband on board the polenta train – as he told me it’s one of his favorite dinner options as of late.

Strawberries and Cream Breakfast Polenta | Cookie Monster Cooking

So while rummaging through my kitchen looking for breakfast one weekend, I had the genius idea to make a creamy polenta for breakfast.  You know, a little on the sweeter side with some brown sugar and vanilla, topped with a splash of half and half, diced strawberries and some nuts for a little crunch.

I thought I was so smart until I googled to see if anyone else had the same idea to make a sweet version of polenta.  Of course they did.  Ah well, it was fun being a smarty pants while it lasted : )

Strawberries and Cream Breakfast Polenta | Cookie Monster Cooking

Don’t you want to just dive right into that bowl of goodness?  Anything strawberries and cream is bound to make your belly happy.

Strawberries and Cream Breakfast Polenta
Yield: about 4 servings
For the polenta:
  • 2 ½ cups milk
  • 2 cups water
  • ¼ teaspoon salt
  • 1 cup coarse polenta (not instant or quick cooking)
  • 3 tablespoons packed light brown sugar
  • 1 ½ teaspoons vanilla extract
For topping:
  • diced strawberries
  • few splashes half and half (or whole milk)
  • chopped nuts of your choice (I like walnuts or almonds here)
  1. To make the polenta - add the milk, water and salt to a medium saucepan. Set the pan over medium-high heat and bring to a low simmer. Slowly pour in the polenta, whisking constantly the entire time. Turn the heat down to low and partially cover with a lid. Cook for about 25 to 30 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan). You want the polenta to thicken and have a creamy consistency. If it starts getting too thick, you can add in a little more milk (a tablespoon or so at a time).
  2. Remove from the heat and add in the brown sugar and vanilla extract. Whisk to combine.
  3. Ladle the polenta into bowls. Top with some diced strawberries, a splash of half and half and some chopped nuts. Serve immediately.

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    • Ashley @ Cookie Monster Cooking says

      haha glad it’s not just me. I really thought I was so original … ah well : )

    • Ashley @ Cookie Monster Cooking says

      I’m glad someone else feels like I do about polenta haha. I seriously can’t get enough!

  1. says

    Ashley, I have a confession. I’ve never made polenta…let alone one as sweet and creamy as this. Thank you so much for sharing it with us. I’m feeling so very inspired now. Breakfast could take on a whole new texture :-)

    • Ashley @ Cookie Monster Cooking says

      You’ll have to give it a try Monet! Although maybe after baby Lucy arrives – hoping that you get to meet her soon : )

    • Ashley @ Cookie Monster Cooking says

      Thanks Stephanie! You need to give it a try for breakfast – it’s worth it!

  2. says

    Yay, I’m so glad I’ve found your recipe. I was given a MASSIVE bag of polenta a few days ago and didn’t know what to do with it, but this looks so delish I think I’ve came across ther perfect solution 😉

    • Ashley @ Cookie Monster Cooking says

      Thanks Consuelo! Nice! That’s a good problem to have : ) I do love polenta haha

  3. Lady Potatochips says

    Do you think this would possibly work with a rice cooker or a slow cooker? I’d love to find a way to make this while I’m showering/getting ready for work in the morning without having to baby sit it :0

    • Ashley @ Cookie Monster Cooking says

      I have definitely seen recipes to cook polenta in a slow cooker – but I can’t say I’ve tried it myself! I’ve come across a few that have instructions to coat the inside well with cooking spray and then cook on low (or high) for anywhere ranging from 1 to several hours. If you give it a try, please let me know! I’d love to hear how it comes out : )

    • Ashley @ Cookie Monster Cooking says

      Thanks JR : ) I didn’t even think about that – next time we’re both home I’ll make it for you!

  4. says

    Wow, this looks great:) I’ve never had polenta for breakfast but your strawberries and cream version sounds amazing! It’s sounds like a refreshing change to my regular oatmeal or granola – pinning to try this soon!

    • Ashley @ Cookie Monster Cooking says

      Thanks Kelly! Exactly – sometimes I need a change from my normal oatmeal or toast!

  5. says

    I’ve had polenta about 3 times in my life, and the last one was in Boston…it was sweet potato polenta and it was SO good. I don’t make it much cuz I’m probably the only one that will eat it. This sounds like a fabulous idea, and one that I’d love to try. I always think my ideas are so original until I Google. Seems like there’s nothing that hasn’t been done before!

  6. says

    I’ve been wondering about breakfast polenta recently, but so far had not seen a good recipe for it. I love this one. I’ve only tried polenta for dinner at a restaurant, but I bet this just tastes wonderful for summer with those strawberries and cream. Pinned!

    • Ashley @ Cookie Monster Cooking says

      It’s a nice change from all my normal breakfast rotations! And the strawberries definitely make it summer appropriate! lol

  7. says

    Oh, I’m so excited to see this recipe! As a child, my mom and my grandma used to make polenta all the time for my brother and I, but it has been years since I’ve had it. This recipes brings back so many childhood memories. I must give this a try!

    Do you think I could substitute almond or coconut milk for the regular milk?

    • Ashley @ Cookie Monster Cooking says

      It’s funny, my family is very Italian, but I don’t remember polenta at all when I was a kid!

      Yes, I definitely think almond or coconut milk would work here! I’ve actually been meaning to try it with coconut milk myself but I always forget to buy some when I’m at the store … you’ll have to let me know how it goes!

    • Ashley @ Cookie Monster Cooking says

      Yes, you must try polenta! Although then you might become slightly obsessed like me : )

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