Breakfast Polenta #TasteCreations

It's November and while the rest of the United States is thinking Thanksgiving and election, we took a moment to revere the humble polenta. Polenta was a peasant's food, and not always made from ground corn.  In Roman times the grain was often ground chickpeas, or mullet, or other readily available grain. The grain is ground, boiled with water and served with salted fish or a sauce.  When you read about gruel or mush, you are often reading about polenta.

In this decade, polenta has become a food that gourmands are using in all kinds of ways.  This breakfast polenta is such an example.  Very simple to make, and very delicious.

Breakfast Polenta

by Our Good Life
Cook Time: 15 minutes
Ingredients (2 servings)
  • 2 c water
  • pinch of salt
  • black pepper
  • 1.2 c instant polenta or ground cornmeal
  • 1 T butter
  • 1/4 c milk
  • 4 slices bacon
  • 1/2 c minced onion
  • 1/2 c sliced mushrooms
  • 2 eggs
Bring water to a boil. Add salt, turn water down and add cornmeal in a stream. Whisk briskly so no lumps form.
Fry bacon slices, drain on paper towels. Add onions to the grease, cook until transparent, add mushrooms. Chop bacon and add to mixture. Scoop and remove from grease. Fry two eggs sunnyside up.
Place a scoop of polenta in a large bowl. Top with onions and mushrooms. Top with bacon and lastly top with a fried egg.
Sprinkle with hot sauce, if desired.
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This is the basic dish.  Doctor up the polenta with butter and maple syrup.  Add other veggies and garlic to the onions and mushrooms.  Go crazy, folks!

Enjoy these other yummy polenta dishes from the Taste Creations group!  If you are a food blogger interested in joining us, please contact me at

An Italian in my Kitchen  Traditional Polenta 

Tikkido  Baked Polenta with Roasted Mushrooms

Terri Steffes
Terri Steffes

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