This time of year, I find myself craving creamy polenta like crazy. There's just something about the humble cornmeal mush that's incredibly satisfying, particularly during this cold, blustery season. That means my obsession doesn't stop at the dinner table. Sure, I love the stuff tucked underneath a rich ragu or just simply roasted vegetables, but I am constantly looking for ways to get more polenta in my life.
That's where creamy polenta for breakfast fits in. It's another excuse to get a dose of the good stuff — but the best part is that you can use whatever leftover polenta you cooked up the night before to make it.
How I Turn Leftover Polenta into a Creamy Breakfast
First, you'll want to make sure last night's dinner involved a double batch of creamy polenta. Don't have a recipe you love? Here's one that's easy and foolproof.
Get the recipe: How To Make Creamy Stovetop Polenta
Creamy polenta often calls for stirring butter and cheese into it before serving. If you think you'll be craving a sweet porridge the next morning, hold off on that cheese. After dinner, transfer the leftover polenta to an airtight container and tuck it away in the fridge — it will keep well for up to five days.
Come morning, you'll notice the polenta has solidified into a block in the container. Scoop out as much as you'd like to eat and warm it up over the stove with a splash of milk or water, stirring it to make it creamy again. Then it's just a matter of pouring it into a bowl and finishing it with your toppings of choice. A drizzle of honey, a sprinkle of toasted nuts, a dollop of yogurt or jam, or poached fruit. Or if you did end up adding cheese to the polenta the night before, make a savory porridge by topping it with leftover roasted vegetables or a fried egg.
Do you eat creamy polenta for breakfast? How do you like to top it?