Creamy, rich and thick, this delicious breakfast polenta feels just like a comforting pudding. Add some fresh berries and almonds on top of this polenta porridge and you’ll get a tasty energy-filled breakfast in less than half an hour. Totally gluten-free, dairy-free and vegan too.
Jump to:
- Cozy Comforting Breakfasts for Colder Months:
- What is Polenta?
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Breakfast Polenta (Step by Step):
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Cornmeal Recipes to Enjoy:
- Gluten-Free Breakfast and Brunch Recipes:
- Creamy Breakfast Polenta Porridge (Gluten-Free, Vegan)
Cozy Comforting Breakfasts for Colder Months:
Now that it’s winter and it’s chilly outside, I find it extremely comforting to start the day with a warm bowl of porridge – and here are a few of our favorites:
What is Polenta?
If you’ve never heard of polenta before, it’s essentially porridge made from cornmeal, with origins stemming from Northern Italy, where it was first popular among the farmers.Today, it has become a staple in any Italian restaurant.
Even in the United States, polenta is often eaten in Italian American families, and polenta is usually served warm with tomato-based sauces such as ragu or marinara sauce, or sometimes “white” sauces elaborated with sausages.
However, while not as commonly served as breakfast (nor eaten sweet), polenta is definitely a comfort food for winter months and is very enjoyable sweetened and had for breakfast.
And today, we’re making a creamy polenta porridge that’s perfect to wake up to on a cold winter morning (or not)!
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Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this homemade polenta recipe are easily accessible at the local grocery store (you might even have most or all of them on hand)!
- Very Easy to Make: This breakfast polenta comes together very easily, so anyone can make it.
- Super Creamy: With a comfortingly creamy texture, this creamy polenta porridge feels like a cozy warm hug on a cold winter’s morning.
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this breakfast polenta is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy it without issues.
Ingredients You’ll Need + Notes/Substitutions:
Here’s an overview of the ingredients required for this easy breakfast polenta recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
- Water: I prefer using filtered water, but you can also use potable tap water if that’s what you have. Alternatively, you may substitute the water with more almond milk if you prefer.
- Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal whole milk instead.
- Polenta: Make sure to use polenta, or if you don’t have polenta, you can substitute it with coarsely-ground cornmeal instead.
- Vegan Butter: I used vegan butter to keep this recipe vegan and dairy-free. You can also use coconut oil if you prefer (I recommend using refined coconut oil (which has a more neutral flavor), as opposed to extra virgin coconut oil (which has a more pronounced coconut smell and taste)). Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
- Sugar: I used cane sugar, but you can also use white sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
- Strawberries: I like using fresh strawberries, but feel free to top this breakfast polenta with any other types of fresh berries (think blueberries, blackberries, raspberries) or even other fruits (such as kiwi or mango).
- Almonds: I like adding sliced almonds for crunchiness and added texture, but feel free to use other nuts as well (such as walnuts, pecans, peanuts, macadamia nuts).
How to Make Breakfast Polenta (Step by Step):
1. Bring Liquids to a Boil
Combine the water and milk in a medium pot and bring to a boil.
2. Add Polenta
When liquid comes to a boil, bring heat down to medium and sift the polenta over the liquid and use a whisk to stir the mixture consistently (this is important in order to prevent lumps).
3. Whisk Until Thickened
Whisk well, scraping the bottom and sides of the pot, for approximately 10 minutes, or until the mixture has thickened to the texture of a watery pudding.
4. Add Vegan Butter
Add vegan butter and whisk some more, until vegan butter has completely melted and combined with the rest of the mixture, approximately another 5 minutes.
5. Add Sugar
Add sugar and whisk for 2 more minutes, until mixture is now rich and creamy.
6. Garnish and Serve
Top the still-warm polenta with fresh strawberries and sliced almonds before serving.
Dish by Dish Tips/Tricks
- Whisk Well to Prevent Lumps: To make sure the breakfast polenta is absolutely creamy, I recommend whisking super well to get rid of any lumps that might form. It will take a bit more effort but it will be so worth it.
- Make a Savory Breakfast Polenta: This recipe makes a sweet polenta porridge, but if you prefer a savory breakfast, simply leave out the sugar, substitute the water with vegetable broth and add a little salt. Swap out the berries and nuts for sautéed mushrooms, spinach and a drizzle of olive oil (for a vegan/vegetarian option), or crispy bacon and a fried egg (if you’re not vegan) and a sprinkle of red pepper flakes or black pepper, and you’ve got a tasty and savory meal.
- Make Polenta Cakes: If you have leftover polenta, you can also make polenta cakes or polenta bruschetta by spreading it out in a baking pan and chilling it till slightly hardened, then cut the chilled polenta into squares, circles or rectangles before baking them in the oven until crispy on the outside.
Recipe FAQs:
Both cornmeal and polenta are essentially the same thing, since both of them are made from corn that has been ground. The main difference is in how fine or coarse the grind is, and polenta is usually more coarsely ground, while the typical cornmeal found in stores tends to be more finely ground.
If you don’t have polenta on hand, you can use coarsely-ground cornmeal as a substitute for polenta in this Italian porridge and it will work just as well.
I recommend eating this polenta porridge straight after making it, but if you do have leftovers, you can cover the leftover polenta with plastic wrap or place it in an airtight container and store in the refrigerator for up to 2 days (note that the polenta will thicken and harden slightly after being chilled). To reheat, transfer polenta to a pot and add 1/4 cup of almond milk or water and mix well until creamy again.
Other Cornmeal Recipes to Enjoy:
- How to Make Cornmeal (Gluten-Free, Vegan)
- Lemon Cornmeal Cake (Gluten-Free, Dairy-Free)
- Cornmeal Crepes (Gluten-Free)
- Polenta Bruschetta (Gluten-Free)
Gluten-Free Breakfast and Brunch Recipes:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Creamy Breakfast Polenta Porridge (Gluten-Free, Vegan)
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Creamy, rich and thick, this delicious breakfast polenta feels just like a comforting pudding. Add some fresh berries and almonds on top and you’ll get a tasty energy-filled breakfast in less than half an hour. Totally gluten-free, dairy-free and vegan too.
Ingredients
- 3 cups filtered water
- 1 cup unsweetened almond milk
- 1 cup polenta
- 1/4 cup vegan butter
- 1/2 cup cane sugar
- 1 1/2 cup fresh sliced strawberries, for topping
- 1/2 cup sliced almonds, for topping
Instructions
- Bring Liquids to a Boil: Combine the water and milk in a large pot and bring to a boil.
- Add Polenta: When liquid comes to a boil, bring heat down to medium and sift the polenta over the liquid and use a whisk to stir the mixture consistently (this is important in order to prevent lumps).
- Whisk Until Thickened: Whisk well, scraping the bottom and sides of the pot, for approximately 10 minutes, or until the mixture has thickened to the texture of a watery pudding
- Add Vegan Butter: Add vegan butter and whisk some more, until vegan butter has completely melted and combined with the rest of the mixture, approximately another 5 minutes
- Add Sugar: Add in sugar and whisk for 2 more minutes, until mixture is now rich and creamy
- Garnish and Serve: Top the still-warm polenta with fresh strawberries and sliced almonds before serving.
Notes
Water: I prefer using filtered water, but you can also use potable tap water if that’s what you have. Alternatively, you may substitute the water with more almond milk if you prefer.
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, tigernut milk, rice milk, oat milk, or coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
Polenta: Make sure to use polenta, or if you don’t have polenta, you can substitute it with coarsely-ground cornmeal instead.
Vegan Butter: I used vegan butter to keep this recipe vegan and dairy-free. You can also use coconut oil if you prefer (I recommend using refined coconut oil (which has a more neutral flavor), as opposed to extra virgin coconut oil (which has a more pronounced coconut smell and taste)). Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
Sugar: I used cane sugar, but you can also use white sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
Strawberries: I like using fresh strawberries, but feel free to top this breakfast polenta with any other types of fresh berries (think blueberries, blackberries, raspberries) or even other fruits (such as kiwi or mango).
Almonds: I like adding sliced almonds for crunchiness and added texture, but feel free to use other nuts as well (such as walnuts, pecans, peanuts, macadamia nuts).
This recipe was first posted in 2015, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Western
Keywords: breakfast polenta
Good morning Felicia!
I love how this recipe can be prepared either as a sweet or savory dish to suit the occasion. A warm meal is always a welcome in cold weather.
Thanks for reposting this recipe now when we are now experiencing cold and rainy weather on most days!
Cheers!
Mum
★★★★★
Glad you enjoyed this polenta porridge mummy.
Love you too!
Bonjour dear one ~ Safe travels and happiness always. This is to wish you and Juan a beautiful sweet and joyous life.
Take care of yourselves –
Thank you for another wonderful recipe that I’ll be wanting to try soon……
My goals are to get addicted to working out and eating well ; getting into the best shape I’ve ever been in. At 72 it is a challenge but it can be done!
My love and best wishes to you always,
Carolyn
Wow!! Great goals! 🙂 Let’s have a very healthy 2016!! I’m sure you will be able to achieve your goals! Sending plenty of love!
Hello Felicia,
Blessed New Year – 2016!
Like you, I am also writing out my goals and mission for 2016 and I am feeling a surge of energy to achieve them in the New Year.
Topmost on my list is to be always thankful to God for every aspect of my new life that He has given me and to maintain that good health with the knowledge and wisdom He has granted me.
Here is wishing you and Juan a good & pleasant trip back to BA. 🙂
With much love and cheers for the New Year 🙂
Mum
Happy new year too mummy!! 🙂 I’m so happy you have all your goals set out for the year. Looking forward to a wonderful year ahead! Love you!!