Morgan's Breakfast Polenta

Morgan's Breakfast Polenta

15 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  mhurst86

“This was my first attempt at polenta. I like it, but it is my mother Sandie who truly loves it. We always eat it with homemade blackberry jam on the weekends. You can substitute your favorite jam. Top with sweetened sour cream or creme fraiche.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
  2. In a small bowl, mix sour cream and 1 tablespoon sugar.
  3. Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

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Reviews (15)

Rate This Recipe


I thought this was very good. Although the texture is obviously different, to me it tasted very much like cornbread. I used honey instead of the sugar to sweeten. Nice breakfast on a cold morning. Thanks!



I love this as a warm breakfast. I leave out the sourcream as I didn't have any the first time I made it, so now I just don't bother. I have used blueberry jam and Cherry as well. I think any jam would go great with this. PS-my 18 month old love it, too (and I skip the jam for him).



I don't know if it's fair for me to give this any star rating at all because my dislike of this may not actually be the recipe's fault. But they require you to give it some stars now, so I guess I will rate it in the middle. I just thought it was way too sweet. Some people might like that though, and otherwise, the texture was good. You may want to lay off the additional sugar if you're concerned about it being too sweet and just get your sweetness from the jam alone.

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Amount Per Serving (6 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 46.9 g
  • 15%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 508 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Vanilla-Pear Breakfast Oatmeal


next recipe:

Cheesy Polenta