Looking for a warm, satisfying breakfast that comes together while you sip your coffee? These Breakfast Polenta Cakes are crisp on the outside, soft and creamy inside, and lightly cheesy perfect for busy mornings or a relaxed weekend brunch. They brown up like little golden pancakes and take on any toppings you love: a runny egg, smashed avocado, or fresh herbs.
If you need reasons to try this now: they’re quick to make, use pantry basics, and double as great meal-prep breakfast rounds. For more morning meal ideas, check out this collection of breakfast recipes that pair well with these cakes.
Why You’ll Love This Recipe
- Ready in about 30 minutes from start to finish
- Made with simple pantry staples like cornmeal and broth
- Versatile: top with eggs, avocado, herbs, or bacon
- Naturally gluten-free (see tips for vegan swaps)
Ingredients of Breakfast Polenta Cakes
- 1 cup cornmeal (polenta), fine or medium grind
- 4 cups vegetable broth (or water)
- 1/2 cup grated cheese (cheddar or mozzarella), shredded
- 2 tablespoons olive oil, plus extra for frying
- Salt and pepper to taste
- Optional toppings: eggs (poached or fried), avocado (sliced or mashed), fresh herbs (parsley, chives, or cilantro)
Step-by-Step Instructions of Breakfast Polenta Cakes
- Bring the broth or water to a gentle boil in a medium saucepan.
- Whisk in the cornmeal slowly to avoid lumps, then reduce heat to low.
- Cook and stir frequently for 10–15 minutes until thick and creamy.
- Stir in the grated cheese, 2 tablespoons olive oil, and salt and pepper; taste and adjust seasoning.
- Pour the cooked polenta into a lightly oiled shallow dish and spread it to an even 1/2–3/4-inch thickness.
- Chill the polenta for at least 20 minutes until firm, then cut into rounds using a cookie cutter or glass.
- Heat a nonstick skillet over medium heat with a little olive oil; fry the rounds 3–4 minutes per side until golden and crisp.
- Top with a fried or poached egg, sliced avocado, and fresh herbs as desired, then serve warm.
Tips for Success
- Cool the polenta fully before cutting so the rounds hold their shape.
- Use a nonstick or well-seasoned skillet and medium heat to get even browning without burning.
- Make a double batch and freeze extras for quick breakfasts later.
Substitutions & Variations of Breakfast Polenta Cakes
To Make It Vegan/Gluten-Free: Polenta is naturally gluten-free. For vegan cakes, replace cheese with 2–3 tablespoons nutritional yeast and use water or vegetable broth; cook with olive oil or vegan butter for richness.
Variations:
- Stir in a spoonful of pesto or chopped sun-dried tomatoes for flavor.
- Add cooked corn kernels, chopped spinach, or crumbled cooked bacon into the polenta before chilling.
- Swap cheddar for feta or parmesan for a sharper profile.
Storage Instructions of Breakfast Polenta Cakes
Refrigerator: Store cooked, cooled polenta rounds in an airtight container for up to 4 days. Reheat in a skillet for best texture.
Freezer: Freeze single-layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a skillet (low to medium heat) or bake until heated through.
Make-Ahead: Cook the polenta and chill it in a shallow pan the night before. In the morning, cut and fry the rounds for fresh, hot cakes.
Frequently Asked Questions (FAQ) of Breakfast Polenta Cakes
Can I use quick-cooking polenta?
Yes quick polenta will cook faster. Follow package timing and reduce cooking liquid slightly if needed. The texture is slightly different but still tasty.
How do I get the crispiest outside?
Make sure the rounds are well-chilled and the pan is hot before adding them. A thin coating of oil and moderate heat gives the best crisp without burning.
Are polenta cakes healthy?
They can be polenta is whole-grain corn and is low in fat on its own. Toppings like eggs and avocado add protein and healthy fats. Adjust portions and toppings to fit your goals.
Final Thoughts
Breakfast Polenta Cakes make mornings easier and more interesting crispy, creamy, and ready for endless toppings. Try them when you want a simple, make-ahead breakfast that still feels special. If you make these Breakfast Polenta Cakes, please leave a comment and a star rating to let others know how they turned out.
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Breakfast Polenta Cakes for Busy Mornings
Crispy, cheesy polenta cakes that are quick to prepare, perfect for busy mornings or brunch.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 cup cornmeal (polenta), fine or medium grind
- 4 cups vegetable broth (or water)
- 1/2 cup grated cheese (cheddar or mozzarella), shredded
- 2 tablespoons olive oil, plus extra for frying
- Salt and pepper to taste
- Optional toppings: eggs (poached or fried), avocado (sliced or mashed), fresh herbs (parsley, chives, or cilantro)
Instructions
- Bring the broth or water to a gentle boil in a medium saucepan.
- Whisk in the cornmeal slowly to avoid lumps, then reduce heat to low.
- Cook and stir frequently for 10–15 minutes until thick and creamy.
- Stir in the grated cheese, 2 tablespoons olive oil, and salt and pepper; taste and adjust seasoning.
- Pour the cooked polenta into a lightly oiled shallow dish and spread it to an even 1/2–3/4-inch thickness.
- Chill the polenta for at least 20 minutes until firm, then cut into rounds using a cookie cutter or glass.
- Heat a nonstick skillet over medium heat with a little olive oil; fry the rounds 3–4 minutes per side until golden and crisp.
- Top with a fried or poached egg, sliced avocado, and fresh herbs as desired, then serve warm.
Notes
Cool the polenta fully before cutting to ensure the rounds hold their shape. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free