Polenta Breakfast Bake: A Cozy, Hands-Off Morning Winner for Busy People

This Polenta Breakfast Bake fits the bill. It blends creamy, cornmeal polenta with eggs, melty cheese, and bright veggies for a dish that’s savory, slightly creamy, and wonderfully sliceable perfect for feeding family, meal-prepping for the week, or serving guests without fuss. The top gets golden and a little crisp while the inside stays soft and comforting.

If you love simple baked meals that travel well from oven to table, try this one and if you enjoy savory bakes for dinner too, have a look at this baked Boursin salmon for another easy oven meal idea.

Top reasons to make it: it’s easy to scale, great for make-ahead mornings, and uses pantry staples with fresh veg.

Why You’ll Love This Recipe

• Ready in about 45 minutes from start to finish
• Uses basic, pantry-friendly ingredients
• Great for meal prep slices reheat well
• Naturally gluten-free (use dairy swaps to make vegan)

Ingredients of Polenta Breakfast Bake

• 1 cup polenta (coarse cornmeal)
• 3 cups water
• 1 cup milk (dairy or plant-based)
• 2 tablespoons butter (or olive oil for dairy-free)
• 1 teaspoon salt, plus more to taste
• 1/2 cup grated Parmesan or sharp cheddar, plus extra for topping
• 6 large eggs
• 1/4 cup milk or cream (or plant milk) for the egg mixture
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano or chopped fresh herbs (optional)
• Nonstick spray or extra olive oil for the baking dish

Step-by-Step Instructions of Polenta Breakfast Bake

1. Preheat the oven to 400°F (200°C). Grease a 9×9-inch baking dish with nonstick spray or oil.
2. Bring 3 cups water and 1 cup milk to a gentle boil in a medium saucepan. Add 1 teaspoon salt.
3. Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy (about 10–15 minutes for regular polenta; follow package for instant polenta timing).
4. Stir in butter and 1/2 cup grated cheese until melted and smooth. Remove from heat and let cool 3–4 minutes.
5. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion and bell pepper until soft, about 5 minutes. Add garlic and spinach and cook until wilted. Season with a pinch of salt, pepper, and oregano.
6. In a bowl, beat the eggs with 1/4 cup milk and a pinch of salt and pepper.
7. Mix the sautéed vegetables into the warm polenta, then stir in the egg mixture until evenly combined. Fold in the cherry tomatoes gently.
8. Pour the polenta-egg mixture into the prepared baking dish. Sprinkle extra cheese on top and a few halved cherry tomatoes for a pretty finish.
9. Bake for 25–30 minutes, or until the center is set and the top is golden. A knife inserted in the center should come out mostly clean.
10. Let the bake rest 5–10 minutes before slicing so it firms up for neat pieces. Serve warm.

Tips for Success

• Don’t skip stirring the polenta it prevents lumps and sticking.
• Let the bake rest before slicing so it holds together well.
• Use instant polenta to save time; follow package liquid ratios.
• If the top browns too fast, loosely tent with foil during baking.

Substitutions & Variations of Polenta Breakfast Bake

To Make It Vegan/Gluten-Free:

• Polenta is naturally gluten-free. For vegan: use plant milk, vegan butter or olive oil, and swap eggs with 1 cup silken tofu blended smooth or a chickpea flour batter (about 1/2 cup chickpea flour + 1 cup water). Use a vegan cheese or nutritional yeast for flavor.

Variations:

• Add cooked sausage or crumbled bacon for extra protein.
• Stir in mushrooms, kale, or roasted squash for a fall twist.
• Mix in a spoonful of pesto just before baking for herb-forward flavor.
• Top with sliced avocado and hot sauce at serving time for a modern breakfast bowl.

Storage Instructions of Polenta Breakfast Bake

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat slices in the oven or microwave until warmed through.
Freezer: Wrap individual slices tightly in plastic and foil or place in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
Make-Ahead: Prepare polenta and the veggie mix the night before, assemble in the baking dish, cover, and refrigerate. Bake the next morning, adding 5–10 minutes to the baking time if chilled.

Frequently Asked Questions (FAQ) of Polenta Breakfast Bake

Can I use instant polenta?
Yes instant polenta works well and shortens cooking time. Follow package directions for liquid amounts and timing.

Can I make this low-carb?
Polenta is corn-based and not low-carb. For a lower-carb version, try a similar bake using cauliflower mash as the base.

How do I reheat slices without drying them out?
Warm slices in a covered dish in a 350°F oven for 10–15 minutes or microwave with a damp paper towel over the slice to keep moisture.

Final Thoughts

Polenta Breakfast Bake is a warm, easy dish that fits busy mornings, lazy weekends, and simple meal prep. It’s creamy, slightly crisp on top, and flexible enough to adapt to what’s in your fridge a comforting way to start the day. If this sounds like your kind of breakfast, give it a try and leave a comment telling me how you tweaked it, plus a star rating so others can find this cozy morning winner.

Polenta Breakfast Bake

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A warm and filling breakfast that blends creamy polenta with eggs, cheese, and fresh vegetables, perfect for feeding a crowd or meal-prepping.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 cup polenta (coarse cornmeal)
• 3 cups water
• 1 cup milk (dairy or plant-based)
• 2 tablespoons butter (or olive oil for dairy-free)
• 1 teaspoon salt, plus more to taste
• 1/2 cup grated Parmesan or sharp cheddar, plus extra for topping
• 6 large eggs
• 1/4 cup milk or cream (or plant milk) for the egg mixture
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano or chopped fresh herbs (optional)
• Nonstick spray or extra olive oil for the baking dish

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Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9×9-inch baking dish with nonstick spray or oil.
2. Bring 3 cups water and 1 cup milk to a gentle boil in a medium saucepan. Add 1 teaspoon salt.
3. Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, until thick and creamy (about 10–15 minutes for regular polenta; follow package for instant polenta timing).
4. Stir in butter and 1/2 cup grated cheese until melted and smooth. Remove from heat and let cool 3–4 minutes.
5. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion and bell pepper until soft, about 5 minutes. Add garlic and spinach and cook until wilted. Season with a pinch of salt, pepper, and oregano.
6. In a bowl, beat the eggs with 1/4 cup milk and a pinch of salt and pepper.
7. Mix the sautéed vegetables into the warm polenta, then stir in the egg mixture until evenly combined. Fold in the cherry tomatoes gently.
8. Pour the polenta-egg mixture into the prepared baking dish. Sprinkle extra cheese on top and a few halved cherry tomatoes for a pretty finish.
9. Bake for 25–30 minutes, or until the center is set and the top is golden. A knife inserted in the center should come out mostly clean.
10. Let the bake rest 5–10 minutes before slicing so it firms up for neat pieces. Serve warm.

Notes

Don’t skip stirring the polenta to prevent lumps. Let the bake rest before slicing to hold together well.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian