If you want a bright alternative to your usual breakfast, try this Polenta Porridge with Mascarpone and Peaches. The mild corn flavor of coarse polenta, a touch of honey, and creamy mascarpone create a light, comforting bowl that feels summery and fresh.
I enjoy a dependable bowl of oatmeal, but polenta offers a pleasingly different breakfast experience. As an essentially Italian grain, polenta becomes a creamy porridge when cooked slowly. Coarse, stone-ground polenta gives the porridge a satisfying texture and a deeper corn flavor that pairs beautifully with soft mascarpone.
Topping the porridge with ripe peaches adds a bright, juicy finish, but you can swap in any seasonal fruit. The stovetop method requires occasional stirring, but it’s straightforward and worth the attention. Make a larger batch if you want ready-to-eat bowls for several mornings.
Key ingredient
Polenta is simply ground cornmeal. For this porridge I recommend coarse, stone-ground polenta because it keeps a bit of bite and more corn flavor. It takes longer to cook than quick-cooking varieties, but the result is a creamy, textured porridge rather than a mushy cereal.
When shopping, look for packages labeled coarse cornmeal or polenta and avoid instant or quick-cooking blends if you want that classic texture.
The full ingredient list and exact measurements are included in the recipe card below.
Step-by-step instructions
This porridge is made on the stove in a large pot. Stir occasionally to prevent sticking and to develop a silky texture.
Steps 1–4. Bring the water, milk, and salt to a gentle boil in a large saucepan. Slowly whisk in the polenta in a steady stream to avoid lumps. Lower the heat, cover briefly, then uncover and stir every 5–8 minutes to keep it from sticking.
Steps 5–8. Continue cooking and stirring for about 25–35 minutes total, until the polenta is thick, smooth, and spoonable. Remove from heat and stir in honey and mascarpone until fully combined and silky.
*These are summarized steps. See the recipe card below for full directions and exact quantities.
👩🍳Expert tips
- Choose a large pot. With milk in the liquid, the mixture can foam and boil over. A roomy pot gives you more control and reduces mess.
- Add polenta slowly while whisking. Pouring all at once can create clumps. A steady stream plus vigorous whisking prevents lumps and yields a smooth porridge.
- Stir often. Frequent stirring prevents sticking and releases starch, producing a creamier, more luscious polenta.
Variations
Customize the porridge with different fruits, sweeteners, or dairy substitutes.
- Fruit — Swap peaches for nectarines, plums, apricots, or a mix of summer berries.
- Sweeteners — Use maple syrup, brown sugar, or a spoonful of jam instead of honey for a different flavor profile.
- Richness swap — Replace mascarpone with crème fraîche for a slightly tangier finish.
Serving suggestions
Serve the porridge hot, topped with sliced peaches, an extra drizzle of honey, and a small dollop of mascarpone. A splash of warm milk can loosen the porridge if you prefer a thinner consistency. Pair with a light tea or a fruit smoothie for a balanced, summery breakfast.
Storage and prep
Store leftovers in an airtight container in the refrigerator for up to 4 days. Polenta firms as it cools; to reheat, warm it gently on the stove with a splash of milk or water, stirring until it returns to a creamy texture. You can also microwave portions in short bursts, stirring and adding liquid as needed.
Frequently asked questions
Technically yes, but instant varieties lack the depth of corn flavor and the pleasant texture of coarse polenta, so the result will be different.
You can, but fine polenta cooks faster and yields a smoother, thinner porridge. If using fine cornmeal, watch the package directions and adjust liquid and cooking time accordingly.
Watery leftovers often result from condensation in the container. Cool the porridge fully before sealing, or place a paper towel under the lid to absorb moisture. Also add mascarpone off the heat to avoid releasing extra liquid into the cooked polenta.
Need more peach recipes?
Stay peachy and enjoy exploring other simple, seasonal breakfasts.
-
Strawberry Peach Smoothie
-
Burrata Caprese Salad with Peaches
-
Grilled Peach Caprese Toast
-
Peach, Prosciutto and Burrata Panini
Made this recipe? I’d love to hear about it. Please leave a rating and a comment below the recipe. If you snapped a photo, tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Breakfast Polenta Porridge with Mascarpone and Peaches
Equipment
- large pot
- whisk
- wooden spoon or spatula
Ingredients
- 1 cup coarse ground cornmeal or polenta (not instant or quick-cooking)
- 4 cups water
- ½ cup milk
- 1 teaspoon kosher or fine sea salt
- 2 tablespoons honey, plus more for serving
- ¼ cup mascarpone, plus more for serving
- 2–3 medium peaches, sliced (about ½ peach per serving)
Instructions
- In a large saucepan, bring the water, milk, and salt to a gentle boil. Use a larger pot to prevent the milk from boiling over.
- Reduce heat to medium-low and slowly pour in the polenta in a steady stream, whisking constantly to prevent lumps. Cover and cook 5 minutes.
- Uncover and continue cooking on medium-low for 20–25 minutes, stirring every 5–8 minutes. As it thickens, stir more often to avoid sticking or scorching. The polenta is done when it is thick, creamy, and spoonable.
- Remove from heat and stir in the honey and mascarpone until smooth. Spoon into bowls and top with sliced peaches, a drizzle of honey, and a dollop of mascarpone.
Notes
- Use a large pot. This helps prevent boil-overs when milk is in the mix.
- Add polenta slowly while whisking. This prevents clumps and keeps the texture smooth.
- Stir frequently. Regular stirring prevents sticking and creates creaminess.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
Made this recipe?
Leave a comment and a star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!