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Polenta Breakfast Bake 2026 01 06 150016 683x1024 1

Polenta Breakfast Bake

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
  • 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

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

Find it online: https://spreadrecipes.com/polenta-breakfast-bake/