Morgan's Breakfast Polenta

Morgan's Breakfast Polenta

15
mhurst86 0

"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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Ingredients

55 m servings 297 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 18 Ratings

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Most helpful positive review

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 mornin...

Most helpful critical review

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 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 mornin...

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 ja...

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 was really hoping to love this, as we're always looking for new things to add to our breakfast choices, but it just wasn't quite what we were looking for. Maybe I've just grown up with WAY to...

All in all, I prefer plain ole grits with stuff on top.

Thought I'd give this a try and did. Texture was nice. Flavor was OK. Toppings improved the overall taste. Standing in one spot for over 30 minutes stiring and stiring for an OK result somehow d...

Great breakfast item. We sometimes eat it with milk and honey. De-lish!!

My husband really liked this. I'm not a big fan of breakfast porridges, but even I thought this was pretty good. I served it with raspberry jam and sweetened sour cream. Without those, I wasn...

This was great. I used Splenda instead of sugar (3 packets) and used 2 cups of each of water and milk instead of 3. Just dandy.